Growing up, I never really liked cornbread. As an adult, it turns out the only reason was because my family served it with syrup. Guess what?! My husband introduced me to drizzling honey on top and that tastes probably ten million times better! Honestly, this is probably not news to anyone reading this. It turns out most people already know that honey with cornbread is amazing. Syrup must have been the cheaper alternative for my family and it probably made more sense as we ate a decent amount of french toast and pancakes, so the remainder wasn’t going to waste.
Regardless….. this is a basic, ridiculously easy and quick cornbread recipe I use from Six Sister’s Stuff. It’s tasty all on its own, but that little bit of honey really does make it irresistible. 😉 We like it as a side for chili and other Mexican-style dishes.
- 1 cup flour
- 1 cup cornmeal
- 2/3 cup sugar
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 1 egg
- 1 cup milk
- 1/3 cup vegetable oil
Grease a 9″ x 9″ square pan. Mix together flour, cornmeal, sugar, salt, and baking powder. Add in egg, milk, and oil. Stir until well combined. Pour batter into pan and bake at 400 degrees for 20-25 minutes or inserted knife comes out clean.