Читать книгу Sugar High - Nicole Hampton - Страница 45

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BISCUITS, SCONES, MUFFINS & QUICK BREADS

Cornbread is such a staple in my house. This recipe is simple and sweet, with some extra flavor from the black pepper. Since this recipe is pretty basic, you can add chopped jalapeños, cheddar cheese, or pretty much anything you like. It’s also fantastic as is, served with butter and honey.

MAKES 12 SERVINGS

3 cups all-purpose flour

2 cups yellow cornmeal1 tablespoon plus 11⁄2 teaspoons baking powder

2 teaspoons salt

2 teaspoons freshly ground black pepper

2⁄3 cup vegetable oil1 cup sugar4 eggs

1⁄2 cup honey2 cups buttermilk

Preheat the oven to 375°F, and grease a 9-by-13-inch pan. In a bowl, whisk together the flour, cornmeal, baking powder, salt, and pepper. In a large bowl, beat together the vegetable oil and sugar until smooth. Add the eggs and honey, and beat until combined. Add the flour mixture and buttermilk in alternating additions, starting and ending with the flour mixture, and beating until completely mixed before adding the next addition.

Pour the batter into the prepared pan, and bake until a cake tester inserted into the center comes out clean, 28 to 30 minutes. Cool slightly, and cut into squares.

SWEET HONEY CORNBREAD