Zachary’s Sweet Cornbread
Enjoy this Zachary’s Sweet Cornbread as a delightful side dish or a tasty snack, perfect for any occasion!
Equipment
- cast-iron skillet 10-inch
- mixing bowl
Ingredients
- ⅛ cup oil such as vegetable oil or canola oil
- 1 cup yellow cornmeal
- 1 cup whole wheat flour
- ¼ cup honey
- 1 tablespoon baking powder
- ½ to 1 cup rice milk or any other milk of your choice
Instructions
- Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
- Place the cast iron skillet in the oven while it preheats.
- In a mixing bowl, combine the yellow cornmeal, whole wheat flour, honey, and baking powder.
- Gradually add the rice milk to the dry ingredients, stirring until a thick batter forms.
- The consistency should be similar to pancake batter, so adjust the amount of milk as needed.
- Carefully remove the hot skillet from the oven and pour the oil into it, swirling to coat the bottom and sides evenly.
- Pour the cornbread batter into the hot, oiled skillet, spreading it out evenly.
- Bake the cornbread in the preheated oven for approximately 15 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the skillet from the oven and let the cornbread cool slightly before slicing and serving.
- Serve the Sweet Cornbread hot with a drizzle of honey on top for extra sweetness.
Notes / Tips / Wine Advice:
Pair this Sweet Cornbread with a glass of cold milk or a cup of hot tea for a comforting treat.
Nutritional Information
Calories: 200 kcal | Carbohydrates: 38 g | Protein: 4 g | Fat: 4 g | Fiber: 3 g | Sugar: 10 g