This is a rich cornbread sweetened with raw honey! You can choose to add corn kernels or leave them out. You can also choose between a smooth finish, or a more rustic, country look! Either way, this cornbread makes the best side dish!
3tablespoonunsalted butter(softened to room temperature)
1 ¼cupcorn kernels
Instructions
If using frozen corn kernels, set it out to thaw so you can drain any liquid before adding to mix. If using fresh corn on the cob, cut the kernels from the cob. Set aside.
Preheat oven to 375°F. If using convection oven no need to preheat.
In a medium-sized bowl, combine honey, yogurt, eggs, milk, and oil. Set aside.
In a large bowl mix together flour, cornmeal, salt, and baking powder. Cut in the softened butter, breaking it into the dry mixture until it's a sand-like texture. Add in the corn kernels and toss until coated.
Add the wet ingredients to the dry and thoroughly combine.
If you want a smooth finish, move forward with baking right away. If you want a chunkier and more rustic cornbread, refrigerate the mixture for at least an hour before baking.
Grease a casserole dish about 9 inches x 7.25 inches with olive oil (I use an 11 cup Pyrex and oval CorningWare) Pour in mixture.
If using a conventional oven use middle rack. If using convection oven use lower rack. Bake at 375°F for 30-35 minutes. Transfer to cooling rack to cool. Enjoy as is or drizzle honey on top!