‘Pi R Squared? No, pie are round, cornbread are square.’
Ever heard that one? It comes up every time I bake cornbread. We’re strange that way.
I like a corn bread that has a nubbly corn texture, preferably with corn kernels in it. And to avoid having to slather honey and butter over it, I like my corn bread on the moister side. Sometimes I slather more honey and butter on it anyway.
Here’s what you need to do:
Preheat the oven to 425 degrees
1-1/2 C yellow cornmeal
2 C All purpose flour
1 C sugar
1 T baking powder
1/2 tsp. Salt
Separately mix together
2 C milk
2 large eggs
1/2 stick melted butter
Pour the mixture into a greased 9×13 pan. Drizzle about 2 T honey on top of the batter. I squirt a design out of the honey bear, so I’m not sure the exact amount actually, but get enough on there that each piece you eventually cut will have a little honey.
Bake for approximately 20 minutes or until it’s browning on the top and a wooden toothpick inserted in the bread comes out clean. Cut into 24 reasonable sized squares, or 12 large ones.
By the way, Schnap jumps for cornbread.