It's from the Dinosaur BBQ cookbook. Any DinoBBQ lovers out there? I love that place.
Dinosaur Bar-B-Que Honey Hush Corn Bread
Makes 9 servings
- 1 1/4 cups yellow cornmeal
- 1/4 cup sugar
- 3/4 cup flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 2 eggs, slightly beaten
- 1/2 teaspoon vanilla
- 1/4 cup melted butter
- 2 tablespoons honey
- Set the oven at 350 degrees F, Grease an 8 by 8-inch baking pan with shortening. Pop the pan in the oven to heat while you're mixing up the corn bread.
- Mix the cornmeal, sugar, flour, baking powder, baking soda, and salt in a bowl.
- Whisk together the buttermilk, eggs, vanilla, and melted butter in another bowl. Pour the wet ingredients into the dry and give them a good stir, just til everything is moistened. Pull the hot greased pan from the oven and pour in the batter.
- Bake for 25 to 30 minutes, or til a toothpick inserted in the middle comes out clean. Take the corn bread out of the oven and brush the top with honey.
- Cool for 10 minutes in the pan before cutting into squares.
Variation: Cheddar-Jalapeno Honey Hush Corn Bread
Follow the recipe for Honey Hush Corn Bread, stirring 1 cup cubed extra-sharp Cheddar cheese and 2 medium jalapeno peppers, seeded and minced, into the batter right before pouring it into the pan. Bake for 30 to 35 minutes and glaze with honey in the same way.
Looks like just the thing to enjoy on a cold, winter day.ReplyDelete
I've never heard of brushing it with honey! That sounds marvelous. Do you use real buttermilk or the lemon juice in milk method? I just read a blog about buttermilk. Really. It was about powdered buttermilk, Saco Cultured Buttermilk Powder. I'd never heard of it. I have always used the lemon juice in milk method. Those photos are pretty good for just having snapped them at the spur of the moment!ReplyDelete
Ooooh how yummy! I love cornbread and the cheddar jalapeno version sounds delicious! My grandma used to make cornbread with every meal and she had these cute cast iron tins she would bake them in that made them look like ears of corn!ReplyDelete