Honey Cornbread

​We went to the Georgia Tech game on Saturday.   (Courtesy of a very generous neighbor.)

​It was a beautiful day for a football game.  The weather was absolutely perfect - a crisp 69 degrees and the sun was shining.

​This Fall weather has me in the mood for a big bowl of soup.  (or chili)  I got quite a few responses from the Italian Chili recipe that I posted on Friday which leads me to believe that I'm not the only person craving chili these days.   I can't think of a better side dish to compliment a steaming hot bowl of Italian chili than warm honey cornbread.  So without further ado - here is the recipe for honey cornbread - compliments of Cook's Country magazine.  

Honey Cornbread
1 cup buttermilk
2/3 cup honey
2 eggs
4 Tablespoons melted butter
1 1/4 cups flour
1 cup cornmeal
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda

​Preheat oven to 375. Grease an 8 inch square baking pan. Whisk together buttermilk, honey, eggs and butter.

​Whisk together flour, cornmeal, salt, baking powder and baking soda. Whisk buttermilk into dry ingredients.

​Transfer batter to prepared pan.

​Bake until golden - about 30 minutes. Cool in pan 5 minutes.

​ Turn cornbread out onto wire rack and cool an additional 15 minutes. 

​This cornbread had a really nice texture.  It was slightly sweet without being overwhelmingly so.  It was quick and easy to make so this recipe is a winner in my book. 

​Get out your crock pots and make a batch of chili and a side of cornbread to go with it for dinner tonight.  

Ciao! 

Click here for a printable version of this recipe