(Let’s remember we’re talking about real food, not dessert, because if you want to get me talking about dessert just show me a slice of cake. But for now it’s all about meal food for once, so let’s stay focused.)
I grew up eating variations of cornbread recipes that ranged from Jiffy to completely homemade. However, the whole buttermilk and eggs theme that’s part of cornbread doesn’t really work for me, and I wanted to make this dish taste better than the original recipes out there.
Cornbread is supposed to be light, fluffy, buttery, and warming to the soul. Ok, maybe not warming to the soul but you get my point. I didn’t want a recipe that was dry and crumbly. Most of all, I didn’t want a recipe that tasted vegan.
There’s nothing I hate hearing more than when my sister tastes my food and tells me, “It’s good, but it tastes vegan.”
I can’t stand that. I want my food to taste decadent and rich, not bland and tofu-ey.
Thankfully, this cornbread tastes delicious and buttery. The honey glaze adds a hint of sticky sweetness that takes the cake. Or cornbread in this instance.
- For the Cornbread:
- 2 c. cornmeal
- 1 c. all-purpose flour
- 2 tsp. baking powder
- ⅓ c. olive oil
- 2 Tbs. honey
- 2 c. soy milk
- 2 tsp. apple cider vinegar
- ½ tsp. salt
- For the Glaze:
- ¼ c. honey
- 3 Tbs. butter
- 1 tsp. water
- Preheat oven to 350 F.
- Whisk soy milk and vinegar and set aside. Sift all of your dry ingredients into a bowl and set aside. Whisk oil and honey into your milk/vinegar mixture and pour into your dry ingredients.
- Mix until just combined, then pour into and 8 x 8 greased pan.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Slice your cornbread in the pan and using a toothpick, poke three to four holes per slice of cornbread.
- Make your glaze and pour over cornbread while in the pan. Using a basting brush spread the glaze over every inch of the cornbread and let it sink into the holes.
- Serve with a pat of butter on top or in the middle of each slice.
Slice your cornbread in the pan and using a toothpick, poke three to four holes per slice of cornbread. Make your glaze and pour over cornbread while in the pan. Using a basting brush spread the glaze over every inch of the cornbread and let it sink into the holes. Serve with a pat of butter on top or in the middle of each slice.
This could be a new Thanksgiving recipe for this year. I’ll probably make this to go along with our turkey or ham. My family is so indecisive about which meat we’ll be having. Personally, I don’t care about the meal itself, just the dessert, which I usually make.
Oh well, we’ve got a little while to decide on our meal planning so there’s no worries. But this is definitely on the list.
Much Love,
Katherine Marie
My Bible Verse For Today:
“Blessed is the one who does not walk in step with the wicked or stand in the way that sinners take or sit in the company of mockers, but whose delight is in the law of the Lord, and who meditates on his law day and night.”
Psalm 1:1-2
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