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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 9 |
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Straight from the Dinosaur Bar-B-Que and Biker Bar in Syracuse, NY. Not like any cornbread I have ever had - this is so sweet. I usually use a lot more honey than the recipe calls for but, you decide Ingredients:
1 1/4 cups yellow cornmeal |
1/4 cup sugar |
3/4 cup flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup buttermilk |
2 eggs, slightly beaten |
1/2 teaspoon vanilla |
1/2 cup butter, melted |
2 tablespoons honey |
Directions:
1. Set oven at 350 degrees. Grease an 8x8 inch baking pan with shortening. Pop the pan in the oven to heat while you're mixing up the cornbread.
2. Mix the cornmeal, sugar, flour, baking powder, baking soda, and salt in a bowl. In another bowl, whisk together the buttermilk, eggs, vanilla and melted butter.
3. Pour the wet ingredients into the dry and give them a good stir, just until everything is moistened.
4. Pull the hot greased pan from the oven and pour in the batter.
5. Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean.
6. Take the cornbread out of the oven and brush the top with honey.
7. Cool for 10 minutes in the pan before cutting into squares.
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