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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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This thin, crisp cornbread is unlike any cornbread recipe you've ever tasted. So long, cornbread muffins! This sweet side is your new go-to recipe. Ingredients:
3/4 cup plus 2 tablespoons stone-ground cornmeal |
6 tablespoons all-purpose flour |
1/4 teaspoon baking soda |
2 teaspoons baking powder |
1/2 teaspoon salt |
3/4 cup buttermilk |
1/4 cup canola oil |
2 tablespoons yaupon or other wildflower honey |
1 large egg |
1 teaspoon canola oil |
Directions:
1. Combine first 5 ingredients in a bowl. Stir in buttermilk and next 3 ingredients until well blended.
2. Heat 1 teaspoon oil in a 9-inch cast-iron skillet over medium-high heat. Pour batter into skillet.
3. Bake at 450° for 10 to 12 minutes or until golden brown.
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