Cornbread

I truly enjoy a good piece of cornbread. The inevitable problem is that most cornbread is not good... it's often dry and lacking in personality.

That said, last Fall, I took to reinventing Cornbread. A healthy dollop of pumpkin puree gave my cornbread recipe fabulously moist texture. I love it so, so much. Especially when paired with Turkey Chili. But it felt a bit out of canon to serve Pumpkin Cornbread smack-dab in the middle of summer.

In tweaking the recipe, I found creamed corn in place of pumpkin brought about the same moist texture and only served to amp up the sweet, corny flavor of the bread. It's the perfect pairing with my Alabama White Sauce BBQ Chicken. I pile my plate with loads of BBQ chicken, grilled zucchini, baked beans and a wedge of cornbread. It's a supremely satisfying lunch or dinner. Perfect for entertaining outside or a quick Sunday dinner among family. I have this particular menu on repeat ALL summer long.

Cornbread

Ingredients

·       1/3 cup brown sugar

·       2 tbsp honey

·       2 tbsp butter, melted and cooled

·       ½ tsp vanilla extract

·       1 egg

·       1 cup buttermilk

·       ½ cup canned creamed corn

·       1 cup cornmeal

·       1 cup flour

·       1 tsp baking powder

·       ½ tsp baking soda

·       ¼ tsp salt

·       Butter, for pan

Preheat oven to 400F.

In a large mixing bowl, whisk together the brown sugar, honey, melted butter, vanilla, egg, and buttermilk until smooth. Ensure the sugar has dissolved. Whisk in the creamed corn.

Sprinkle over the cornmeal, flour, baking powder, baking soda and salt. Combine the wet and dry ingredients gently using a spatula. Allow the batter to rest for 15 minutes.

Liberally grease an 8in round cake pan or 8in square cake pan with butter. Pour the rested batter into the pan. Smooth the surface.

Bake the cornbread for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Serve warm sliced into wedges or squares.

Serves 8

Gluten Free Friendly!

Swap the flour for your favorite GF substitute. I prefer King Arthur or Cup4Cup for this recipe.