Do you all love a good piece of Classic Cornbread? It goes so well with so many Easy Family Dinner Ideas. I grew up on Marie Callendar’s – we would go there all the time when I was growing up. But when I was married & moved out but still living in the O.C. my mom & I would meet there to catch up. You see – the freeways are so bad in So Cal during rush hour. So sometimes if she was backed up in the area close to where I lived – she would just give me a call to meet her for a bite while she waited for the freeway to open up. Often we would choose Marie Callendar’s & our dinner would consist of those GIANT squares of cornbread followed with a piece of pie. I loved those moments we shared & they still make me smile. So I have a very specific memory of what the “perfect” piece of cornbread should be like. This recipe comes pretty close.
It’s light & moist, with the perfect crust on the bottom. I use shortening when greasing the pan because I think it works better than anything else to give it that crispness. I’m telling you – that is key for me.
The other thing is that I like to pour melted butter over the top during the cooling process. Done before it’s completely cool allows the butter to soak in but not make it mushy. This way the extra buttery flavor is throughout the whole pan – instead of just spread on top of each piece.
- 1-1/2 cups cornmeal
- 1-1/2 cups all-purpose flour
- 1-1/2 cups buttermilk
- 1-1/2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 6 tbsp butter - melted & slightly cooled
- 1 cup applesauce - room temp
- 1/2 cup granulated sugar
- 3 tbsp raw honey
- 3 large eggs
- 2 tbsp melted butter for after baking
- Additional honey for serving
- In a large bowl whisk together cornmeal & buttermilk until combined - set aside to rest for 35 minutes.
- Preheat oven to 375 degrees
- Lightly grease a 10x10 baking pan
- Add melted butter, applesauce, sugar, honey & eggs to cornmeal mixture - whisk well
- Add flour, baking powder, baking soda & salt - & whisk until no longer lumpy
- Pour into prepared pan
- Bake 40-45 minutes or until toothpick test is clean & top is golden brown
- Cool on wire rack approx 10-15 minutes before slicing
- About 5 minutes into the cooling process pour the additional 2 tbsp of melted butter over the top in as evenly as you can & allow it to soak in
- Serve with a drizzle of honey & additional butter
- Store in an airtight container
Looking for more Easy Family Dinner Ideas to go with this cornbread?
French Onion Cheese Sauce on a bbq chicken breast
To see where I am linking today- visit HERE