I can't really explain why, but lately I've had a craving for cornbread. And I realized that I've never written a single post about cornbread in all my years of talking to you guys online. Which is just nuts to me! Cornbread is one of those obviously-everyone-knows-how-to-make-this foods to me. I grew up eating cornbread. My mother is a big fan of making a large pot of beans for dinner sometimes (mostly black beans), and for the most part, those beans get served with either rice or cornbread. I think that's why I like cornbread with chili too.
And you can certainly serve this cornbread with beans or chili. Or you can top it with a little bacon glaze (or substitute facon if you prefer). If you add a sweet glaze to the top of a small slice of cornbread, it almost transforms the dish into a cake.
Also, you'll note that I am the type who likes actual pieces of corn in her cornbread. There are those who do and those who do not, and I am of the first camp. 🙂 Just to settle that controversy right now.
Even if you didn't grow up eating cornbread, I highly recommend giving it a try along with some beans, or this glaze, or cubed and toasted and tossed over a salad for a different crouton option. It's a very versatile bread, and for me it just feels a little like home.
Cornbread, makes 8-10 servings depending how you slice it.
Adapted from Mark Bittman's Corn Bread.
1 1/2 cups yellow cornmeal
1/2 cup flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/3 cups buttermilk
1 tablespoon honey
1/4 cup whole kernel sweet corn, drained
1 tablespoon butter
In a bowl combine the dry ingredients (the first four listed). Stir to combine and set aside. In another bowl combine the wet ingredients (buttermilk, honey and the egg). Whisk to combine. Stir the wet ingredients mixture in with the dry until just combined. Then stir in the corn.
In a small cast iron skillet or an 8 inch square baking pan, add 1 tablespoon of melted butter to coat the pan. If you're using a cast iron, you can heat the pan on the stove top to melt the butter and just swirl so it coats the entire pan (all the edges).
Pour the batter into the butter-coated pan and bake at 375°F for 28-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for a few minutes before slicing and serving.
If you want to make the bacon glaze, here's what you need:
2 pieces of bacon (or facon)
1 tablespoon butter, melted (or you can use the bacon drippings)
2 teaspoons honey
1 tablespoon powdered sugar
Cook the bacon until crispy and then chop into small pieces. In a bowl whisk together the melted butter, honey and powdered sugar. This should form a thick glaze. If it seems too thin to you, whisk in a little more powdered sugar to thicken. Stir in half of the bacon bits.
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.