I have several different cornbread’s in my cookbooks…they each have a little different taste and texture to them. This recipe is sweeter and “cakier” than my Buttermilk Corn Bread- and amazingly good, especially served with butter and honey! It’s almost like eating dessert with your meal. Sometimes, the kids like to eat it for breakfast (warmed up quickly) before they run out the door to school. It’s one of those recipes where people won’t leave you alone until you “hand over” the recipe! Now that the Fall season is rapidly approaching…you will want to make this soon! Warm up your oven- it only takes a few minutes to whip this together and bake for about 30 minutes.
- 1 1/2 cups White Kamut Flour
- 2/3 cup sugar
- 1/2 cup white cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon French gray coarse salt
- 1 1/4 cups milk
- 2 eggs
- 1/3 cup oil
- 3 1/2 tablespoons butter melted
- Butter and honey
- Preheat the oven to 350 degrees and grease an 8x8-inch baking pan.
- In a medium bowl, combine flour, sugar, cornmeal, baking powder and salt.
- In a small bowl, combine the milk, eggs, oil, and butter. Mix well. Add to the flour mixture and stir just until blended. Do not overmix.
- Pour the batter into the prepared pan and bake for 35 minutes. The corn bread is done when the edges are lightly browned and a toothpick comes out with a little crumb.
- Serve with butter, honey butter or maple butter.