Any Southern cookin’ conjures up corn bread. Ours is sweet and mellow and goes great with the tanginess of our bar-b-que.
Recipe information
Yield
feeds 9
Ingredients
Preparation
Step 1
Set the oven at 350°. Grease an 8 by 8-inch baking pan with shortening. Pop the pan in the oven to heat while you’re mixing up the corn bread.
Step 2
Mix the cornmeal, sugar, flour, baking powder, baking soda, and salt in a bowl. Whisk together the buttermilk, eggs, vanilla, and melted butter in another bowl. Pour the wet ingredients into the dry and give them a good stir, just til everything is moistened.
Step 3
Pull the hot greased pan from the oven and pour in the batter. Bake for 25 to 30 minutes, or til a toothpick inserted in the middle comes out clean. Take the corn bread out of the oven and brush the top with honey.
Step 4
Cool for 10 minutes in the pan before cutting into squares.
Variation: Cheddar-Jalapeño Honey Hush Corn Bread
Step 5
Follow the recipe for Honey Hush Corn Bread, stirring 1 cup cubed extra-sharp Cheddar cheese and 2 medium jalapeño peppers, seeded and minced, into the batter right before pouring it into the pan. Bake for 30 to 35 minutes and glaze with honey in the same way.
