Honey Corn Bread

This is the first time I made homemade corn bread.  I wanted to make it to go along with the Gumbo I was making.  I knew the gumbo was going to be spicy, so I thought the sweetness of a honey corn bread would nicely offset the spice of the gumbo.  When it's finished, the corn bread has just the slightest hint of honey.  The original recipe  says that it is similar to corn bread served at Tippin's restaurants.  I've never had Tippin's corn bread, so I don't know.  

I ended up eating this with the Gumbo, but I also added some peanut butter and honey and had it for a dessert a time or two.  And, I substituted this corn bread for pancakes or toast for at least one Sunday breakfast.  This recipe ended up being a lot more versatile than I would have initially imagined.  

Source: Dine & Dish

What you need:
3/4 cup unsalted butter, melted and cooled
2 cups AP Flour
2 cups Cornmeal (I used yellow)
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Kosher Salt
4 Large Eggs
2 cups Milk
3/4 cup Honey  

What you do:
1.  Preheat your oven to 425 degrees.  Spray a 9 x 13 baking dish with non-stick spray. 
2.  Whisk together flour, cornmeal, baking powder, baking soda, and salt. 
3.  In a separate bowl, whisk together the milk, eggs, 1/2 cup of honey, and 1/2 cup of butter. 
4.  Add the wet ingredients to the dry ingredients and mix just until combined. 
5.  Poor into prepared baking dish and bake for about 25 minutes.  Remove from the oven when the cornbread turns a nice golden brown. 
6.  While the bread is baking, combine the remaining 1/4 cup of butter with the remaining 1/4 cup of honey.
7.  Immediately after you remove the corn bread from the oven, brush the honey/butter mixture over the top of the bread.  Allow the bread to cool completely before cutting. 



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