One Friday recently I took a day off with no real plans in mind.
I decided it was going to be a day in the kitchen doing one of the things I love to do most – bake.
I started the day making two pans of bars.
One was for a friend who won my church auction donation of a “batch of cookies a month.”
The other was for new neighbors down the block. They happen to be a young couple that went to college with my older son.
I am excited to have them living in the neighborhood and wanted to extend a warm welcome.
I also made a triple batch of chocolate chip cookies.
During football season I had promised cookies to two of my son’s team mates who made key interceptions (I love when the defense scores a touchdown.)
Oh, and as long as I was in the kitchen I decided to make a big batch of hearty soup. So, with the soup simmering away I packed up my first delivery of bars and walked down the block to visit my new neighbors who were busy painting walls in their new home. On the way I ran into another neighbor whose wife is battling breast cancer. We stopped to chat so I could get an update on how she was doing. She is in the midst of chemo treatments and is pretty run down. I offered to bring them dinner sometime which he graciously accepted. Of course, when I got home I realized I had all the makings for dinner right there. I had soup already in the making, dessert (chocolate chip cookies) ready to be baked and fresh fruit in the fridge. All I needed was a tender moist bread to complement the meal. So, I called to tell them dinner would be delivered that day and started to prepare one of my favorite quick breads, Honey-Moist Corn Bread.
I come from southern stock so corn bread has been a part of my life from childhood. What I love about this recipe is the sweetness from the honey. I always use yellow cornmeal but white cornmeal would work too. The color of the cornmeal is determined by the type of corn used. Cornmeal is made from grinding dried corn kernels. Here is a photo showing the difference in yellow and white cornmeal.
This is a really easy, quick recipe. To begin, heat the oven to 400°F. In a medium bowl stir together the flour, cornmeal, sugar, baking powder and salt.
Now stir in the half & half, melted butter, honey and eggs.
Once the batter is mixed and no dry ingredients are visible, pour it into a greased 8- or 9-inch square pan. Here is a photo showing the difference in the batter with yellow and white cornmeal.
Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. It’s that simple.
Here’s a photo of the final cornbread. The one made with yellow cornmeal is on the right; the one made with white cornmeal is on the left.
I let the cornbread cool slightly and cut it into servings before I delivered the meal. It makes nine servings so there was enough for me to eat a piece for lunch (I just couldn’t resist!). While it was still warm, I added a little bit of butter on top, see how it’s melting down the side. It was delicious!
Be sure to let me know what you think about this corn bread recipe. Did you use white or yellow cornmeal? I’d also appreciate it if you rated and reviewed the recipe, too.
Looking for a great chili recipe to warm you up on a dark winter night, Liz serves a white chili as a change on Thursday.
Becky Wahlund is the Director of the Test Kitchen for Land O'Lakes and writes for our Recipe Buzz® Blog