For Thanksgiving preparation, I had made cornbread, so that I could make cornbread stuffing. My husband didn’t know this and apparently got really excited, to see cornbread being made. At our Thanksgiving table, he kept asking me “Did you forget the cornbread? Where is the cornbread?” Although he loved my cornbread stuffing, I think he was really looking forward to actually eating cornbread.
Well, we are having leftovers night. I had made a giant crockpot of Beef Stew (Click Here For My Crockpot Beef Stew Recipe). After we had our first meal, I had frozen the remaining into 3 containers. One container, became a Beef Pot Pie and the remaining two containers, where for days when I didn’t have time to cook.
I am not a big leftover night fan. I love cooking and having fresh foods. If I have to serve leftovers, I always try to make something fresh. What better than to serve cornbread! My husband and I like our cornbread sweet, so this is definitely not Southern Style Cornbread. I hope you enjoy it!
1 cup of milk
1 tablespoon of apple cider vinegar
1/4 cup of butter, melted + 1 tablespoon for brushing
1 large egg
1 1/4 cup yellow cornmeal
1 cup of all-purpose flour *Gluten sensitivity, use white rice flour
1/2 cup of sugar
1 tablespoon of baking powder
1/2 teaspoon of salt
1 teaspoon of honey for brushing
- Preheat oven to 400F
- Grease a 9 mini loaves baking tray (If you do not have one, a 8 inch square or 9 inch round pan will do
- Combine all ingredients (except those for brushing)
- Pour into each mini loaf mold.
- Melt the additional butter for brushing and combine with honey
- Bake cornbread for 15 minutes, Brush Honey Butter and bake an additional 5 minutes or until golden brown for a total bake time of 20 minutes.
- If you are baking with an 8 inch or 9 inch pan, brush after 20, bake for a total of 25 minutes