Recipe of the Week: Mary L.’s Buttery Cornbread

Reader Mary L. kindly sent us one of her favorite recipes. This is for a cornbread with a great buttery taste. This recipe works well with storage cornmeal and storage white flour. Note: This recipe does not work quite as well with freshly-ground whole wheat flour.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose white flour (a “spooned and leveled” cup)
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup unsalted butter, melted but cooled slightly
• 1/3 cup (packed) of dark brown sugar
• 2 Tablespoons of honey
• 1 cup buttermilk, room temperature
• 1 large egg, room temperature

Directions

1. Preheat oven to 400°F. Grease and lightly flour a 8-inch or 9-inch square baking pan.
2. In a large bowl, whisk the cornmeal, flour, baking powder, baking soda, and salt together. Set that dry ingredients mixture aside.
3. For the wet ingredients: In a medium bowl, whisk the melted butter, brown sugar, and honey together until completely smooth.
4. Whisk in the egg until combined.
5. Whisk in the buttermilk. Pour the wet ingredients into the larger dry ingredients bowl and whisk until combined. (but do not over-mix.)
6. Pour batter into a prepared baking pan. Bake for 20 minutes or until golden brown on top and the center is cooked through. (Use toothpick to test.) The edges should now be crispy.
7. Allow the cornbread to cool slightly before slicing and serving.

Serving & Storage

• Serve with butter, jam, or honey.
• Any leftovers should be allowed to cool completely before then being stored at room temperature in a plastic zipper bag or other airtight container for up to six days. It is rare for any to be left over any longer. But if there are, then they should be composted or fed to your chickens.

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail ^[1]. Thanks!