I got this recipe from a friend, and I gave it a go. Super easy, gluten free, and totally tasty!
2 tbsp Butter
2 c. Corn Meal
1 tsp. Baking Soda
1 tsp. Salt
1 tbsp. Honey
2 tsp. Baking Powder
1 c. Buttermilk or Sour Cream
- Preheat your shortening in your pan (I use cast iron so I do this in the oven).
- Preheat oven to 400°F
- Mix ingredients together well.
- Take the preheated shortening and add it to the mix. Stir.
- Pour the batter in the pan (if you're using cast iron, it should sizzle as the batter hits the pan)
- Bake for 25-35 minutes.
I let it go too long. I always manage to burn the bottom, and even the top looks a little too dark. The cornbread was dry, and I think it's because it baked too long. It didn't really affect the flavor, and no I know better for next time. This turned out so much better than Cornbread and Cornbread: Part 2.
I will most definitely be using this recipe again. It turned out really well. I would give this attempt a 4 but the recipe a 5. TC says the same. So, to take that all into account, I'm going to give it a...