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Tuesday, November 29, 2011

Yes, Yes, Yes: Part Two

My view is that if I'm going to eat chili I am going to have some cornbread too.  What goes better with chili than cornbread anyway.  I generally find cornbread to be on the dry and tasteless side.  That is, until I found Melissa Clark's recipe for Whole Wheat Honey Cornbread.
Wet and dry ingredients
Ready for the oven.
This cornbread is like a dessert.  It's rich and cakey.  The honey gives the cornbread just the right amount of sweetness -- not too much and not too little.  It's crumbly but not too crumbly.   And, the addition of the whole wheat flour gives the cornbread a rustic earthiness that is just perfect.  In short, this is cornbread to die for.

Recipe:  Whole Wheat Honey Cornbread
Cook This Now, Melissa Clark, 2011


 1 cup yellow cornmeal
1/3 cup whole wheat flour
1/3 cup all-purpose flour
1 tablespoon baking powder
1 ½ teaspoons kosher salt
1 cup sour cream, well-stirred
½ cup whole milk
1/3 cup honey
2 large eggs
¼ teaspoon baking soda
1 stick unsalted butter


Preheat the oven to 375F.

In a large bowl whisk together the cornmeal, flours, baking powder in salt. In a separate bowl whisk together the sour cream, milk, honey, eggs, and baking soda until thoroughly combined.

Gently fold the wet mixture into the dry mixture until just combined. Melt the butter in a 9-inch cast iron skillet or baking dish (I doubled this recipe and used a large baking dish for the above photograph) and swirl it around to coat the pan. Pour the remaining butter into the batter and mix well. Pour the batter back into the skillet and bake for about 25 minutes, or until golden and a cake tester comes out clean.

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