Is it still cold and drizzly where you are? Or at least cold enough for a cozy winter dinner of cornbread and soup? I may be prejudiced, but I swear that my mom has the best cornbread recipe. It's a little rustic, not really sweet at all (allowing me to drizzle honey on top with impunity) and dead simple.
Mom's cornbread recipe
1 cup flour
2 tbsp sugar
1 tbsp baking powder
1 tsp salt
1 cup cornmeal
Cut into flour mixture (using a food processor or a pastry knife):
1/3 cup soft butter
1 cup milk
Mix wet ingredients into dry ingredients until just blended and pour into a well greased 8 inch square pan. Bake at 375 degrees for approximately 25 minutes.
Oh tempt me~ This looks like the ultimate comfort food. Perfect with soups and stews. If you haven't read it, you might enjoy~ The Sharper Your Knife, The Less You Cry by Kathleen Flinn.ReplyDelete
Thank you for sharing.
My Mom has an old cast iron pan that she made corn bread in, and the shape of them look like corn cobs. I think I may ask her for that for my birthday.ReplyDelete
Fond memories of fresh piping hot cornbread - slathered with butter and a bowl of soup. We had many a soup dinner. Something foreign to my husband. He thinks soup does not qualify for dinner.
Oh that would be PERFECT right now :)ReplyDelete
Oh man does this look good! I recently made cornbread from a mix (the shame! the shame!) and I received a serious complaint from the huz. I'll have to give this one a try next time I make chili!ReplyDelete
Oh, speaking of chili, the recipe I tried was FAB...I really think you'd like it. Four kinds of beans AND a bottle of beer! A real crowd pleaser. Let me know if you'd like the recipe!
Thanks, R. I needed something cozy today to ungrouch. Now I can look forward to making cornbread tonight. And soup. Feeling better now.ReplyDelete
Yum! It doesn't need to be cold to eat cornbread in my book. I'll defo be trying this recipe - thanks for sharing!ReplyDelete
Thanks for the recipe. This could make a perfect night.ReplyDelete
it is so rainy here....but warm! so deceiving...i keep walking out of the house bundled in a sweater and scarf and end up shedding layers.....but anytime is a good time for cornbread...sounds yummy!ReplyDelete
I have cornbread on my menu for this week.
thanks Rachel- i love when you post about your food!
i am going to try this out this week...sounds yummy!ReplyDelete
i am glad i found you :)
Rachel- this bread would have been perfect with our soup we had for dinner. Thanks for another fine recipe. I'm going to have to create a folder marked Rachel! xoxoReplyDelete
It's cold, wet, and rainy here. I stepped in a huge puddle on my way to work. Grr...that cornbread looks delicious for a soggy day like thisReplyDelete
Why do you make the most delicious food sound so easy to cook?! Corn bread is my favorite food, and I can't wait to try this authentic recipe, instead of buying the crazy "just add water" mixtures that always have a funky taste. Thank you for all of the recipe goodness!ReplyDelete
i loove cornbread but am partial to the greasy, corn-dotted version served up in a cast iron skillet @ bandera. YUM!ReplyDelete
I love honey and cornbread!!! My mom makes a delicious sweet version with a sort of custard in the middle, it's amazing!!ReplyDelete
i think when it comes to cornbread, the simpler, the better. this recipe seems flawless and the drizzled honey is such a perfect topping.ReplyDelete
I will definitely try this! I'm a southern girl and we're all about our cornbread in Alabama!ReplyDelete
look forward to trying this...i think i feel my mouth watering!ReplyDelete
Oh man, that is totally what I am making tonight, wowza.ReplyDelete
looks great cant wait to try it !ReplyDelete
this is exactly what i am craving right now! Wish I had all the ingredients to make some tonight.ReplyDelete
Ooh...I love a good hunk of cornbread...especially drizzled with honey! yum! Thanks for sharing your mom's recipe - I'll have to give it a go one of these days. :)ReplyDelete
Yum...I usually use two knives instead of a pastry cutter (a cookbook I have recommended that), or just freezing the butter and then cutting it up.ReplyDelete
Made this last night to go with our pumpkin soup for dinner (June in Australia is freezing!) and my boyfriend and I both loved it! Will definitely be bookmarking this recipe!ReplyDelete