Whenever I go to a pot luck there are a couple of things I avoid. One of them is cornbread. Rarely have I find a cornbread that is actually moist and doesn't need a TON of honey butter in order to swallow the mealy square. Honestly, I have never made the stuff because I thought that cornbread is supposed to be dry and awful. Well, last weekend, my in-laws gave us a bunch of fresh corn and, to use some of it up, I thought I would try a fresh corn cornbread. Let me just tell you, all of my preconceived notions of cornbread have been completely dispelled. The Epicurious recipe I found for Fresh Corn and Basil Cornbread is so moist and delicious it is almost cake. No butter or honey butter needed (although it is still good with honey butter). Click on the photo below to link to the recipe. By the way, I baked the bread in the photo using a spring form pan as I don't have a 9" x 9" square pan.
I did come up with a good recipe for honey butter, so, although it isn't needed, the sweet spread is still good and I thought I would share.
Ingredients:
1 cup softened unsalted butter
3 tablespoons honey
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla
Directions:
In a small bowl, using a fork, mix all ingredients until well combined.
*Recipe inspired by Alton Brown's Honey Butter.
For more delicious recipes visit my From the Kitchen page.
Ingredients:
1 cup softened unsalted butter
3 tablespoons honey
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla
Directions:
In a small bowl, using a fork, mix all ingredients until well combined.
*Recipe inspired by Alton Brown's Honey Butter.
For more delicious recipes visit my From the Kitchen page.
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