With three different cornbread recipes on my blog already, you might think I was cornbread crazed since I’m adding another. Well, I guess maybe I am. Growing up, we practically lived off of beans and cornbread during the winter months. Plain pinto beans with no spices save salt, and whole wheat cornbread that was dry, not sweet at all, and was perfect for absorbing copious amounts of salty butter. It might not sound particularly tasty, but we loved it. I think it was the magic of butter, which we surprisingly were allowed to consume without limits since Grandpa deemed it a healthy fat and Mom learned all her health-nut ways from him. So we loved our beans and butter, er, cornbread.
This cornbread is the antithesis of the cornbread I was raised on, and truth be told, the first time I made it I was completely aghast that Mel dared to call it cornbread. This wasn’t cornbread, this was cake. And her whipped honey butter? The frosting!
But everyone (I brought it for a chili day at work) loooved it. I didn’t bring the honey butter the first year and at first, some were disappointed, but after tasting it said, “This doesn’t even need butter!” It really doesn’t. It practically melts in your mouth, it is so soft and moist. I noticed when I brought the honey butter last year they barely touched it. The cornbread is perfect on its own but if you really think you need some sweet butter, go to Mel’s blog for her unique recipe, which includes marshmallow fluff and is very good.
Anyway, after making this for others for two years and taking little tastes, I finally made it just for us for the first time last week when the temps were cooler and I wanted something to go with some ham & bean soup. I have to say, I’m a convert. Sorry, Mom. This is definitely my new favorite and I have to tell you, Dennis is gaga for this stuff and he would never eat any of my cornbread before, not even Jiffy mix, which is similar to this, just not as soft. The Lighter Northern Cornbread recipe on my blog is also crazy good, but it’s lower in fat and sugar so it’s not quite as melt-in-your mouth. If you’re looking for some full fat goodness, I gotcha covered.
1 ½ cups (6 ¼ oz) all-purpose flour
½ cup (3 oz) corn meal
2/3 cup (5 oz) granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup vegetable oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cups milk
Preheat oven to 350F. Spray an 8×8 baking dish with oil; set aside. Whisk together dry ingredients in a medium mixing bowl, make a well and add oil, butter, eggs, and milk into the center. Stir well until mixed (batter will be runny – don’t be alarmed!). Pour into prepared pan and bake for 35 minutes. This doubles perfectly for a 9X13-inch pan, but will have to be baked longer (start checking after 45 minutes-I can’t remember how long it took when I doubled it in previous years).
Recipe source: Mel’s Kitchen Cafe