So I made my Louisiana catfish dish again b/c I absolutely enjoyed in last time, but this time I decided to make some cornbread with it! I've had trouble making it in the past b/c it turned out too dry or too bland. I'm the type of person that likes my cornbread a little bit sweet...okay I know some people don't like it sweet, but I think it's delicious that way! I have finally found the PERFECT recipe. It's moist, it's sweet (but not too sweet) and super simple to make.
On a side note, when you go to preheat your oven please make sure there is nothing inside there already! Yes, I speak from experience. From time to time I throw my pots and pans in the oven when I don't have time to wash them to get them off the counter tops (especially if someone is about to come over). Well this time I actually left a couple cooking utensils inside of a pan (why I have no idea) and well...the handles melted :( Okay go ahead and laugh, I deserve it!
Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
1 tbs baking powder
1/2 cup granulated sugar
1 tsp salt
1 cup whole milk (I used 2%)
2 large eggs
1/2 stick butter, melted
1/4 cup honey (I used agave negater & a little less than 1/4 cup)
Directions:
Preheat oven to 400 degrees F.
Into a large bowl, mix the cornbread, flour, baking powder, sugar and salt. In another bowl whisk together the milk, eggs, butter and honey. Add the we to the dry ingredients and stir until just mixed.
Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes or until golden (about 12 minutes in my oven).
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