Making this cornbread was all I could think about for the last two days. I started craving it for breakfast, slathered in butter and an extra drizzle of honey. I started craving it at dinner, alongside a hearty bean soup. I’d get hungry around 4 and wish I had a square or two for a tasty snack.
The fact that I had never before made cornbread from scratch or had even eaten real cornbread maybe like a dozen times (I know, where I have been all of these years?!?!) was just a minor detail. I HAD to have a pan of cornbread. And it would have real corn kernels in it because I have a ton of them in my refrigerator at the moment. And it would also be sweetened by honey because, well, I’m not quite sure why or how I got the idea, but it really made things quite lovely and sweet.
My office had a summer potluck lunch today, so I had a good excuse to try out a pan. I was kind of nervous, but it ended up being a huge hit. Not one crumb was left. And I was competing with some pretty fantastic dishes. If that doesn’t convince you to break out the cornmeal and honey, I don’t know what will.
Ingredients (makes one nine-inch square pan):
- 1 cup of yellow cornmeal
- 1 cup of flour
- 1 tablespoon of baking powder
- 1/4 cup of sugar
- 1/2 teaspoon of salt
- 1 cup of cream
- 2 eggs
- 1/4 cup of butter, melted
- 1/2 cup of honey
- 3 ears of corn, about 2 cups of kernels
Make the cornbread:
Preheat the oven to 350 degrees. With a knife, remove the kernels from the corn cobs and set aside.
In a large bowl, mix the cornmeal, flour, baking powder, sugar and salt.
Melt the butter in the microwave for about thirty seconds, or on the stovetop. Mix together the cream, eggs, melted butter, and honey in another bowl.
Pour the liquids into the flour mixture and stir until combined. Fold in the corn kernels.
Pour the batter into a nine-inch square pan. Bake at 350 degrees for about 45 minutes.
If you don’t have a super fun office potluck going on, let the cornbread cool, cut into squares, and freeze for another time.