CORNBREAD

Maybe cus I grew up in Texas, but my love for cornbread runs deep. Cornbread is such a humble little summery picnic-y food and oh so versatile. Perfect as a sweet bite with honey for a sweet breakfast or dessert or as a side to fried chicken and coleslaw or to balance out the heat of a spicy chili. It’s just a no-fuss win win little cake. You just dump all the dry ingredients together and the wet ingredients together and then add the wet to the dry, mix, and then pop it in the oven. Enjoy !

DRY INGREDIENTS

• 150 g fine cornmeal

• 400 g flour

• 5 g baking powder

• 5 g salt

WET INGREDIENTS

• 100 g olive oil (any oil probably works but I used extra virgin olive oil)

• 150 g softened butter

• 70 g honey

• 100 g sugar

• 500 g milk

INSTRUCTIONS

• Preheat oven to 400*F / 200*C

• Mix the dry ingredients together in a large bowl and whisk

• Mix the wet ingredients together in another bowl and whisk

• Add the wet to the dry ingredients

• Mix just until everything comes together

• Pour the thick batter into a pie dish to get a round cake or casserole dish to get a sheet cake

• Bake for 40 minutes