Saturday, February 11, 2012

Cornbread with a hint of sweetness

Wow. So it's been a while since I've written anything. I know...shame on me. But it happens; life can just be way to busy sometimes. However, even though I haven't been writing, that doesn't mean that I haven't been testing out food and testing out places to eat! : )

Today I woke up with this odd desire to make some cornbread. I really just wanted to eat some cornbread, but realized that I would have to actually make it in order to have any. No problem! Cornbread is probably one of the easiest and quickest things to make...serious. And there are so many recipes on the Internet to play around with.

The first part of my cornbread plan had to do with just that, finding the right recipe to work with..and I did. I found a great sounding Honey Cornbread recipe on However, I also wanted to play around with it a bit and do my own thing.

I wanted my cornbread to really emphasize the "corn" part of it. When I was looking through different recipes they all seemed to add all purpose flour. So, I tried something different and used cornflour instead. It turned out delicious!!

1 cup cornmeal
1 cup corn flour
1/4 cup sugar
1 Tbsp baking powder
1/4 cup honey
1/2 cup sour cream
1/2 cup milk
1/4 cup vegetable oil
2 eggs, lightly beaten

1. Pre-heat oven to 400 F and grease a pan (I used a mini loaf pan that makes 9 mini loaves)
2. Combine the cornmeal, corn flour, sugar and baking powder in a bowl
3. Make a well in the centre of the mixture and all the rest of the ingredient
4. Mix it until it's well blended and pour mixture into pan
5. Bake for 15-20 minutes (you may need more or less time depending on the type of pan you use)
6. Eat as is, fill with your favourite spread or cheese, and ENJOY!!

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