Cornbread is one of my all-time favorite snacks, and it’s suitable for any occasion. I first
made the dish during Thanksgiving a few years ago. Since then, it’s become a staple
that evokes warmth and nostalgia. Through experimentation, I have also discovered the
perfect foods—both sweet and savory—to pair cornbread with. My top choice would
have to be cranberry sauce, which adds a hint of tanginess that serves as the perfect
complement to the bread’s sweetness. However, if that does not suit your taste, then
jam, honey, butter, and gravy are equally as enjoyable! I encourage you to try
experimenting with the recipe as well! Additionally, the recipe is beginner-friendly and
simple to follow. I hope you enjoy this recipe as much as my family and I do!
You will need a short list of ingredients and materials.
● 1 cup of cornmeal
● 1 cup of unbleached all purpose flour
● 1 teaspoon of salt
● 1 tbsp of baking powder
● 1⁄4 cup of honey (maple syrup works as well, but tends to gooey)
● 1 cup of milk
● 1⁄4 cup of olive oil
● 2 eggs (or you can use 1⁄4 cup of yogurt for each egg as a substitute)
Bake at 350°F for 35 minutes. Let cool and enjoy!
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