A few weeks ago Jeremy and I did a BJ’s run. On the way to the store, we discussed what we would eat for dinner. We couldn’t think of anything, except that Jeremy requested Macaroni and Cheese (recipe coming soon FYI 😉). While walking around the meat department, we spotted some St. Louis ribs, which are actually my favorite cut of ribs, so we put a rack of ribs in our shopping cart.
Once we got home, I looked in the pantry, and I had what I needed to make cornbread. It was a no brainer. If I was going to make ribs, and mac and cheese, how could I not make cornbread? It just made sense. I don’t know about you, but I love adding honey and creamed corn to my cornbread.
The honey and the creamed corn add sweetness to the cornbread, and I think it helps the cornbread remain moist. I’ve made cornbread countless times, and I think this recipe is absolutely fabulous.
Besides the creamed corn, the other ingredients are typical cornbread ingredients; Cornmeal, flour, sugar, melted butter, a mixture of buttermilk and whole milk, and honey. I measured and combined the dry ingredients; the cornmeal, bread flour, sugar, baking powder, and salt in a bowl. Next, I measured the poured the wet ingredients into the mixer. Once all of the wet ingredients were incorporated; I mixed the dry ingredients into the wet ingredients. Lately, I’ve been doing most of my baking in silicone baking dishes, and this recipe was no different. I scooped the cornbread batter into my silicone muffin cups and baked them on 375 degrees for 20-25 mins, or until they were golden brown.