You must be logged in to post a review.
This cornbread is more on the savory side and I use just a bit of coarse ground cornmeal for a homey, comforting texture.
Preheat the oven to 425 F. Combine the eggs, buttermilk, honey and oil in a medium-size bowl. Add the cornmeals, flours, salt, pepper, cayenne, paprika, nutmeg and baking powder. Stir to combine and pour into a greased 9-inch square baking dish.
Bake for about 20 minutes, or until the top of the cornbread is sufficiently brown. Then turn the oven down to 350 F. Bake for an additional 10 minutes, or until a cake tester inserted in the center comes out cleanly. Then remove it from the oven and slice it.
I like to cut my cornbread into nine squares for easier serving, but you can do whatever you want. Enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!