January 27, 2012

Everyday Food Classic Cornbread

My husband and I have a serious disagreement over cornbread. I like my cornbread sweet and most of the time I add both butter and honey. My husband on the other hand prefers cornbread with less sugar and cooked with bacon fat. Luckily, we both love pretty much any type of cornbread regardless of whether it's perfect and I prepare it at least once a month. My two boys love cornbread even more than my husband and I and they have been known many mornings to have peanut butter sandwiches using cornbread. Since I make cornbread frequently I am always looking for new recipes to try that both my husband and I can agree upon. The January issue of Everyday Food Magazine had a recipe for Classic Cornbread which looked simple and promised to be tender and delicious.

This recipe has 9 ingredients. I takes 30 ,minutes of total time, 10 of which is active and makes 8 servings. All the ingredients are basic and I either already had in my pantry or was easily able to purchase. Make sure to not over mix the batter or the cornbread will turn out tough. I found that I needed to tent the top the last 5 minutes to prevent burning. I followed the remainder of the recipe as written.

As I expected my two boys devoured this cornbread. They also made peanut butter sandwiches for breakfast the next day using the leftovers and informed me that they were delicious. I liked that the cornbread held together well and didn't crumble to pieces. With 6 tablespoons of sugar this recipe is on the sweet side, but my husband ate it without complaints. A very easy to prepare cornbread recipe that worked well as a side for the Frito Pie I prepared as a main dish.

For the recipe go to Classic Cornbread.
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