Nothing signals fall to me like coming in from the field to a hot bowl of Chili and some homemade cornbread! Now, we all have our preferences when it comes to both, but I thought I'd take a moment to share my favorite "sweet cornbread" recipe. It's simple, it's quick and it's just right (for me.) If you do try it, let me know if you like it...a true southern delight!
1 Cup Flour (sifted) if you don't have a sifter, use a wire egg-beater once it's in the bowl)
1 Cup yellow Corn Meal
1 tsp salt
1 tbsp baking powder
Combine all these dry ingredients in a bowl and set aside.
1/2 stick butter - (melted)
2 eggs (beaten)
1/4 cup honey
1/4 cup sugar
Combine all these wet ingredients in a separate bowl
Pour wet ingredients into the dry ingredient bowl...mix just until the dry ingredients become wet...no more than about 10 seconds. Mix should still be lumpy.
Pour into either a non-stick pan or (as I like) a cast iron skillet. Put into a 400 degree oven for ~25 minutes, or until a knife comes out clean from the center.
Again, hope that you get a chance to try this. (I've also been known to add bacon, jalapeños, or dried raspberries/blueberries to the mixture to provide a great compliment to other items on the table.
Until Next Time!