Cornbread
Ingredients:
1 cup (240ml) milk of choice
1 tbsp apple cider or white vinegar
1 cup (120g) fine cornmeal
166 g (1/3 package) Gusto Baking Mix
1/4cup each (57 g) unsalted butter, melted & oil (I like olive oil)*
1/3 cup (67g) packed light brown sugar
1 large egg (beaten)
2 Tablespoons (30ml) honey
*Can use all oil if desired
Jalapeno & Cheddar Cornbread
Add 1 cup grated cheddar, 2 tbsp chopped peppers in step 3.
Remove the honey, reduce sugar to 2 Tbsp. Proceed with the recipe.
Directions:
Preheat oven to 400°F. Grease and lightly flour an 8 or 9” square baking pan. (I like to line with parchment also.)
Make the buttermilk by adding milk & vinegar.
Whisk the cornmeal & flour In a medium bowl, whisk in the melted butter, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing.
Pour batter into prepared baking pan. Bake for 20 minutes or until golden brown on top and the center is cooked through. Use a toothpick to test. Edges should be crispy at this point. Allow to slightly cool before slicing and serving. Serve cornbread with butter, honey, jam etc.
