1 1/4 c yellow cornmeal
1/4 c sugar
3/4 c flour
1 1/2 t baking powder
1/2 t baking soda
1 t kosher salt
1 c buttermilk
2 eggs, slightly beaten
1/2 t vanilla
1/4 c melted butter
2 T honey
Set the oven at 350 degrees F, Grease an 8 by 8-inch baking pan with shortening. Pop the pan in the oven to heat while you're mixing up the corn bread.
Mix the cornmeal, sugar, flour, baking powder, baking soda, and salt in a bowl. Whisk together the buttermilk, eggs, vanilla, and melted butter in another bowl. Pour the wet ingredients into the dry and give them a good stir, just til everything is moistened. Pull the hot greased pan from the oven and pour in the batter.
Bake for 25 to 30 minutes, or til a toothpick inserted in the middle comes out clean. Take the corn bread out of the oven and brush the top with honey. Cool for 10 minutes in the pan before cutting into squares.
Cheddar Jalapeno Honey Hush Cornbread:
Follow the recipe for Honey Hush Corn Bread, stirring 1 cup cubed extra-sharp Cheddar cheese and 2 medium jalapeno peppers, seeded and minced, into the batter right before pouring it into the pan. Bake for 30 to 35 minutes and glaze with honey in the same fashion.
Time: 40 minutes Serves: 9
This is my favorite corn bread and guess what? It is from a New Yorker! The original recipe is from Dinosaur Bar B Que by John Stage and Nancy Radke.