Cornbread is good ol’ basic American comfort food, perfect to warm up bellies at this time of year.
Sometimes, though, you don’t want a huge batch of cornbread. Just enough for a meal or two, maybe. That’s where this recipe comes in.
It makes a 9×5 loaf pan of delicious cornbread. Leftovers keep well wrapped up at room temperature, and the bread can also be frozen to eat later.
This cornbread is soft with a strong cornbread flavor highlighted with a touch of sweetness. Heat it up, add some butter, and you’re set.
Eat it by itself for a warming snack. Make it to go along with chili or soup or a roast. However you eat it, it’ll be yummy.
Bready or Not Original: Honey Cornbread Loaf
This small loaf is perfect for one person or a small family. It keeps well at room temperature for days, and can be frozen for later enjoyment, too.
Equipment
- 9x5x3 loaf pan
Ingredients
- 1 1/2 cups cornmeal
- 1/4 cup all-purpose flour
- 1/4 cup golden flax meal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup sour cream or substitute plain yogurt or crème fraiche
- 1/4 cup honey
- 2 large eggs room temperature
Instructions
- Preheat oven at 350-degrees. Line a 9×5-3 loaf pan with a parchment paper sling along the long side, with enough paper sticking up on each side to grip it.
- In a medium bowl, stir together cornmeal, flour, flaxseed meal, baking powder, and salt.
- In a big bowl, beat together oil, sour cream, honey, and eggs. Add in the dry ingredients until just mixed. Pour batter into the pan.
- Bake for 30 to 35 minutes, until the middle passes the toothpick test. Let cool at least 10 minutes before using paper sling to set cornbread on cutting board.
- Cornbread keeps well for days well-wrapped at room temperature. It can also be frozen for later enjoyment.
