- 370
Ingredients
- 2/3 cup sugar (I used turbinado.)
- 1/4 cup butter, softened
- 4 eggs
- 1/2 cup honey
- 1 1/3 cups milk
- 2 1/3 cups flour
- 1 1/2 Tablespoon baking powder
- 1/2 cup corn meal
- 1 teaspoon salt
Preparation
Step 1
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agree that it was out-of-this world cornbread and he’d love it if I could make it at home. So, I was able to get a copy of the recipe and, after making it at home, I can guarantee you this is quite possibly the world’s best cornbread —
Preheat oven to 400 degrees. Cream sugar and butter. Add in eggs, honey and milk and mix well.
Mix together flour, baking powder, corn meal and salt. Mix dry ingredients with wet ingredients carefully. Do not overmix. Batter will be lumpy.
Pour batter in greased 11×14-inch baking pan. Bake for 35 minutes or until golden brown.
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Sounds delicious. I may make it today we are having an at home snow day. I live just outside of Branson and have never been to McFarlain’s.
Heather @ Family Friendly Frugality
I have the same texture issue with cornbread, so I’m excited to make this!
Crystal, since you have a mill, you might also want to try milling some corn into corn flour, and using that for part of your flour. I do that in our corn bread. The flavor is awesome without it getting too grainy. I use some corn meal too for texture, but the corn flour really makes an amazing difference!
That’s where I am and my MIL grew up here in Kershaw, her Daddy was the only Dr for 50 miles in any direction. They had servants so she grew up like our beloved Scarlet! She straightened me out on this when she ate cornbread at my house shortly after we got married. I wish I could make you hear her accent-She said-”Shuga, we don’t eat cornbread with shuga in it-that’s for Yankees!” I have missed my Southern Belle MIL everday since she died 2 years ago.
How do you make flaky and buttery cornbread? It sounds so delicious! I’ve only had the crumbly kind (which I like too).
What makes crumbly cornbread is the liquid, or lack thereof. We use a recipe (sorry, I’m not at home) that uses buttermilk and sour cream to make ours moist. A lot of cornbread recipes, you can just take out the sugar.
I guess we Southerners are pretty passionate about our cornbread. I thought the same thing. “How can it be CORNbread with over 2c. Wheat flour and only 1/2 c. Corn meal.”
Cornbread is traditional in the South because we grow so much corn here, and really don’t grow wheat. So before mass transportation made everything readily available everywhere, people used only local ingredients.
My MIL makes a corn pone which is only fine corn flour and water baked on a greased cast iron griddle.
I make something similar to this and it is so good we think of it as dessert. I think sweet cornbread is more of a northern thing.
I am a northerner…just to mix it up! I love cornbread baked in a cast iron skillet, I heat the butter up in the pan and pour the batter in! It is so good with honey, but pretty grainy so you probably wouldn’t like it!
Not all southern restaurants have real southern cornbread! Cracker Barrel corn muffins are somewhat good but you have to have that cast iron skillet right out of the oven and the cornbread so hot you can hardly butter it. I try to time it so that I get back up from the table after the prayer to get it out of the oven and turn it out on the plate so it doesn’t cool. I have cast iron that I only bake cornbread in and never wash so that they don’t stick. We don’t really use a recipe, we have our beloved Martha White, White Lily and Tenda Bake in 5 pound bags at the grocery store and you cannot beat the taste and texture.
Good “southern” cornbread can’t be found in a restaurant….sadly. It can only come from a lady who loves you and who loves to cook! Stop by my house and I’ll make you some. We live in Middle Georgia!
I’m going to make this the next time I make chili… and with the snow coming down outside, chili sounds quite good right now!
Use a mixer to blend together until creamy.
Heather
My husband & I now make our own favorite that is neither my mother’s nor my MIL’s recipe but they both still mutter under their breath at BBQs at our house when they see it. It gives us a good chuckle!
Yum! I’ll be adding this to out menu plan next week. Plus I have all the ingredients on hand
What kind of flour? (all purpose white, whole wheat?) I just got a Nutrimill and would love to use freshly ground hard white wheat – would that work well in this recipe?
I used unbleached. I think you could use whole-wheat or half white/half wheat, but it might make it a bit more dense.
We love McFarlain’s Restaurant in Branson! Every time we go to Branson on vacation, we make sure to stop there. I can attest that this is in fact the world’s best corn bread!! They sell mixes that you can bring home at the restaurant and better yet they sell cookbooks that have the recipe that you just shared.
It’s in the oven now. I only had enough ingredients for half a batch, so i’m watching it carefully to make sure it’s done. Can’t wait to try it. We’re having left over chili for dinner tonight. It will go great!
. Reduced turbinado to 1/2 c.; used 1 c unbleached white flour and the rest whole wheat pastry flour. It is WONDERFUL!! We couldn’t wait for dinner to sample it. It’s still very sweet. I think I could drop the sugar down even more. And I like my corn bread dense, so I might try fussing with more whole flour next time too. Oh, and I think the directions should probably read, “Cream sugar and butter”–with all the other liquids, it didn’t really cream. I just ended up with lumps of butter suspended in the liquid. The bread still turned out though. Sorry for the long post!!
1 pkg Jiffy cornbread mix (or any of those small box kinds)
1 pkg Jiffy yellow cake mix (any small box or half a regular cake mix)
Mix all together. Bake at 400 degrees for 15 to 20 min.
Sounds good…but wondering how to make it Gluten free…as I am gluten free……any thoughts anyone?
I have to eat GF, too, as I am gluten intolerant. Whenever I find a recipe I’d like to try that calls for flour, I just sub a GF flour blend. I love Tom Sawyer (found at Whole Foods) and Better Batter’s pretty good, too (found online at betterbatter.org). You can use them as a cup for cup sub. HTH!
Go to www.southernplate.com and look under Breads and look for Dixie Cornbread. There is a recipe and tutorial with pics to take you step by step. I have not personally tried this recipe but I have never tried a recipe from Christy’s site that was not the best. I use the self rising white cornmeal mix made by Tenda Bake and it is excellent if you live in the south and can get that. My second choice would be Martha White white self rising cornmeal. Be sure the skillet is smoking hot before adding the batter.
We’ll make a half recipe of each and do a bake off and share the details here. It would be so fun to have a corn bread bake off Money Saving Mom style (complete with low cost ingredients, of course!)
Okay, I guess I’ll add my .02 to the now-dubbed “Cornbread Wars.” My preference: covered in HONEY! So I have no idea if I like my bread sweet or not. I just follow the Betty Crocker recipe. I’ll try this one though.
Oh yes! I went out and picked up some cornmeal to make is. It is so good! I can’t wait for my husband to get home and try it.
Crystal, do you think it would work as corn muffins? We like to have corn muffins for breakfast (the sweet kind). Usually I use the Trader Joe’s mix, but I’m trying to do more from-scratch baking.
I Just brought this out of the oven. It’s absolutely phenomenal! Almost like a cake, but requires half the work. Hubby really likes it too! I stopped by at Aldi and picked up some honey for this. I totally love it and I made it in two pans , so the other is going to work with me tomorrow. No more jiffy cornbread mix for me! Thanks for sharing. The muffin idea sounds good too. I will try that next time.
Preheat oven to 370 degrees F. Grease an 8 inch cast iron skillet with the oil and place in hot oven. In a small bowl, beat eggs. Mix in oil (from pan in oven) and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos. In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top. Bake for 30 to 35 minutes until center is set and top is golden brown. Makes 12 servings.
Now I have to go make cornbread!!! I bet you never thought this would be controversial, Crystal!!
For me, corn bread is the way you bake it. I heat the oil up and then put the batter in, so the outside gets crispy. Muffin tins give each piece that effect, but I really need to buy a cast-iron pan, according to my husband.
I have a cast iron muffin pan. The thing I don’t like about it is that I put it in the oven and get it hot but by the time I get the hot pan filled it has cooled some and it doesn’t make the crispy crust the a skillet does. It is more of a chewy crust that I really don’t like. I fill as fast as I can but I just haven’t figured out how to keep it hot enough.
Maybe I’ll try your cornbread/cake and see if he prefers it. He eats a ton of sugar in his tea and coffee, so maybe the sweetness will make it more appealing to him. Thanks for the alternative
I can’t wait to try this recipe. I love sweet cornbread, like Boston Market’s and usually make that over regular cornbread. Although everyone loves it, it is almost more like a cake than cornbread. Hoping this might be a nice middle of the road recipe for us
It is close…just add a little more sugar!
I made this last night. It was very good and my boyfriend loved it too! Next time I may add a little more sugar to make it a little sweeter. Thanks!!
Ok, I can’t believe all this talk about McFarlain’s and no one has mentioned the “special table.” Take advice from this Bransonite (or is it Bransonian): next time you visit McFarlain’s ask to eat at the “special table.” Try not to let anyone else in your party hear you asking, so they won’t question what makes it special. You’ll have a great time! Oh, and what DOES make it special? Well, you’ll just have to go and find out.
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