Cold weather arrived so much sooner for us this year. We seemed to almost skip the fall season altogether, but I enjoy the contrast. Instead of spreading out, we tend to huddle together and naturally seek activities that keep us closer, like board games and movie nights and baking. I have been making so many soups for dinner lately and am always looking for a perfect compliment. Today, my inspiring friend Kaylan Buteyn of The Emerald Homestead is sharing a yummy cornbread recipe–a really sweet, soft, and crumbly cornbread–amazing with honey and butter, or good with a spicy soup. Doesn’t it look incredible? Thank you so much for sharing, Kaylan!
KAYLAN’S HOMEMADE CORNBREAD
- 1 cup all-purpose flour
- 1 cup cornmeal (any grain but I like semi-corse)
- 1/3 cup honey
- 1/3 cup brown sugar
- 1 tsp salt
- 3 tsp aluminum free baking powder
- 1 egg
- 1 cup milk/almond milk
- 1/3 cup melted coconut oil
Preheat oven to 400 degrees. Put a small amount of butter or coconut oil in a cast iron skillet and place it in the oven to heat up as you mix your cornbread. Combine the dry ingredients in a large bowl and whisk together. In a smaller bowl, whisk egg, milk, oil and honey. Slowly mix together the wet and dry ingredients just until combined. Don’t worry if there are a few lumps. Carefully remove the hot skillet from the oven and pour your cornbread batter in, smoothing the top. Bake in the oven for 18-22 minutes, or until the top starts to turn golden and a toothpick inserted comes out clean.