6 Tbsp shortening (I used 3 tbsp butter olive oil – more on that later)
1 cup yellow corn meal
1/2 cup flour (I used Trader Joe’s gluten free)
1 tsp salt
1 cup buttermilk (I used lowfat)
1/2 cup milk (I used 1%)
1 Tbsp baking powder
1/2 tsp baking soda
NOTE: I added 1/2 tsp of vanilla and 2 tbsp of sugar because I like sweet cornbread
For cooking in a skillet, cook 20-25 minutes until golden on top. The muffins cooked 15-20 (I had 2 different sized ones).
I made a cinnamon honey butter to spread on by combining 1/4 cup room temperature salted butter with about 1/8 cup creamed cinnamon honey butter from a local bee keeper. (You could use regular honey and some cinnamon, but watch the consistency – the “creaming” of the honey makes it thick (there’s no cream, it’s basically whipped), so the honey butter was still spreadable.)
RP Servings: 6-7
RATING: 4.5 stars with the added sweetness
I’m not a huge cornbread fan, but I like it. This is a versatile recipe – you can add the sugar or not, mix in some creamed or pureed canned corn, add jalapenos… And cooking it in a cast iron skillet (which I will do when we’ve got more people around to eat it) would give it a wonderful crunch. As with most Rhee Drummond recipes, it’s delish!