Favorite Cornbread

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A few weeks ago I was asked if I’d be willing to provide some low carb meals to someone in our church. I agreed and immediately started brainstorming. But I quickly realized that Ben and I, we are not low carb people. We love carbs! Carbs for the win! Hooray for carbbbbbbbbs!!!

And as far as recipes on the blog go, I’ve made it very clear here as well that we love our carbs. Ha! Honestly, it’s not completely intentional…it’s just that breads and treats are like 5 billion times easier to photograph, you know?

Wait, you don’t take pictures of the food you eat?

Anyhow…here’s ANOTHER bread recipe, because apparently that’s how we roll!

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I used agave to sweeten this particular batch which is why they’re a little darker than normal cornbread. If you sweeten yours with regular sugar, they turn out to be buttery yellow. Yum either way!

This cornbread recipe in particular is an absolute fave of ours! Ben requests it often. And while we were living in bush Alaska, I made it pretty much every week.

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It hits the spot whether you keep it plain or smother it with butter and honey. And it’s super versatile-I’ve made it with basically every substitution and it always turns out delish!

Favorite Cornbread

1 stick (1/2cup) butter, melted
2/3 cup sugar (or any sweetener->coconut sugar, honey, agave, etc.)
2 eggs
1 cup buttermilk (or milk substitute {i.e. Almond milk} mixed with 1 teaspoon lemon juice)
1/2 teaspoon baking soda
1 cup cornmeal
1 cup flour (any kind-> all purpose, whole wheat, gluten free, etc.)
1/2 teaspoon salt
Preheat oven to 375°. Combine melted butter and sugar in a medium sized bowl. Mix in eggs well. Quickly add buttermilk and baking soda and stir. Add cornmeal, flour and salt and stir until very few lumps remain. Pour into a 9×9 inch pan and bake 30-40 minutes until golden in color and toothpick comes out clean OR pour into lined or greased muffin tins (makes 12 muffins) and bake 15-20 minutes until golden. This recipe doubles well.

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