Cornbread (Edit recipe)

chefece__

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This recipe highlights the use of corn milk. Ha! How corny….

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PREP TIME

20 minutes

COOK TIME

25 minutes

INGREDIENTS

12

Serves: 12

Ingredients

1.5 cup All Purpose Flour
1.5 cup Cornmeal
2 Tbsp Granulated White Sugar
1 tsp Baking Soda
0.5 tsp Baking Powder
0.5 tsp Kosher Salt
8 Tbsp Butter, Unsalted, reserve 2 TB
1.5 cup Cornmilk - Maizly
1 Tbsp Apple Cider Vinegar

For the Passionfruit honey

0.25 cup Habanero Jam - Profanity Jam
2 Tbsp Butter, Unsalted

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a measuring cup, add corn milk and ACV, allow to sit for 10 mins to curdle.
Preheat oven to 375°F.
In a small saucepan or microwave, melt 6 TB butter.
In a large bowl, add the flour, cornmeal, sugar, baking soda, baking powder and salt. Using a whisk, stir to incorporate all ingredients.
To the milk, add eggs and melted butter. Whisk until smooth.
Add 2TB of butter to 12’’ baking pan and put in oven to melt. Keep an eye out on it and do not burn.
Make well in the dry ingredients, gradually add the milk mixture while whisking until smooth. The batter should be light and fluffy.
Pour batter into baking pan and bake for 25 minutes.
While cornbread is baking, add butter and jelly in a pan and melt over medium heat.
As soon as cornbread is ready, remove from the oven and pour butter-jelly mixture.
Serve and enjoy with your favorite side dish or simply on its own.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	265
Fat:	11 g
Carbohydrates:	36 g
Protein:	8 g
Cholesterol:	25 g
Sodium:	175 mg
Fiber:	2 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.