There are so many great things about growing up in the South: the friendly people, the sometimes-charming accents, the amazing food. Especially the amazing food. My family ate a lot of classic Southern dishes—pork chops, collard greens, North Carolina–style barbecue—but one of my all-time favorites was (and still is) corn bread.
There’s an age-old debate about exactly is the right kind of cornbread: sweet or savory. Considering my deep love for anything sweet, you can probably guess which side of the argument I fall on, which is reason No. 1 why I’m in love with this recipe adapted from the Blue Ribbon Beer Garden in NYC.
Harrison made a big batch of chili last night while my family is in town, and because corn bread is the perfect complement to a delicious bowl of chili, I knew I had to bake up this recipe. It’s one of my favorite recipes of all time, and it also makes the best corn bread you’ll ever have (in my book!). It’s so sweet and moist that it’s pratically like eating a slice of cake, and it’s almost impossible to stop with just one piece. Even better: The recipe is so simple, even the most amateur bakers can nail it every time.
Check out the ingredients and instructions below, and prepare yourself for your favorite new recipe:
Blue Ribbon Corn Bread
Yield: 12 pieces (via PureWow)
2 cups yellow cornmeal
2 cups all-purpose flour
1 cup sugar
2 tablespoons baking powder
1 tablespoon kosher salt
2 cups whole milk
1/2 cup (1 stick) unsalted butter, melted
1/2 cup honey
4 eggs, lightly beaten
1. Preheat oven to 375 F. Spray 9- x 13-inch baking pan with nonstick cooking spray, then set aside.
2. In large bowl, whisk cornmeal with flour, sugar, baking powder and salt until combined. Set aside.
3. In medium bowl, whisk milk with melted butter, honey and eggs until combined. Add milk mixture to cornmeal mixture, and use spatula or wooden spoon to stir until just combined.
4. Transfer batter to prepared baking pan and bake for 30 minutes, or until golden brown. Let corn bread cool slightly before slicing and serving.