Cornbread
This sweet and fluffy cornbread is the perfect side for almost any meal or dip hotdogs in the batter for tasty homemade corndogs
From my kitchen to yours:
Cornbread
Ingredients:
1/3 cup oil
3 tbsp butter, melted
1 tbsp honey
2 eggs, beaten
1 1/4 cup milk
1/2 cup cornmeal
1 1/2 cup flour
2/3 cup sugar
1 tbsp baking powder
1 tsp salt
1/2 cup sharp cheddar cheese, shredded (Optional)
Directions:
Preheat oven to 375 degrees
Line an 9x9 inch square pan with parchment paper
Whisk together oil, butter, honey, eggs and milk until combined
In seperate bowl, combine cornmeal, flour, sugar, baking powder and salt
Fold dry ingredients into wet and mix together until well combined
This step is optional, fold shredded cheese into bread batter
Pour batter into prepared pan and shift pan until batter evens out
Bake for 35 minutes or until a cake tester comes out clean
If you double the recipe bake for 45 minutes or until a cake tester comes out clean
For Corndogs:
Insert an wooden stick or skewer into one end of each hotdogs, leaving a 1 1/2-inch handle
Roll in flour and tap off excess
While holding the handle dip each skewered hotdog into the cornbread batter
After pulling out of the batter slowly spin hotdog over a bowl to allow excess to drip batter to drip off
Set on a parchment lined cookie sheet and bake at 375 degrees for 5 minutes
Remove from oven
Using a spatula, smooth batter over areas where the batter has come off onto the sheet
Return to oven, wet batter side up
Bake for 20 minutes more or until golden brown
