There is no better accompaniment for red beans and rice than cornbread. In fact, my mom and my husband prefer to skip the rice altogether and use cornbread as a base instead. Me, I keep the rice and have my cornbread on the side, usually with a smear of butter (and sometimes a drizzle of honey, yum!). I used to be a diligent Jiffy mix user, but since we have recently been trying to get away from so many prepackaged foods, I set out to find the perfect cornbread recipe. After a few misses I finally found a winner over at Cooking on the Side. Her recipe is a sweet cornbread, which is the only way to make it, in my opinion. The recipe makes about 18-20 muffins, so there are plenty of leftovers to freeze, or make cornbread stuffing. Enjoy!
Adapted from: Cooking on the Side
1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 cup yellow corn meal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 tablespoons butter or margarine, melted
2 tablespoons honey
1. Preheat oven to 350°F. Grease or paper-line 18 to 20 muffin cups
2. Sift together flour, sugar, corn meal, baking powder and salt in a medium bowl. In a separate small bowl, combine milk, eggs, vegetable oil and butter; mix well. Add to flour mixture; stir just until blended. Add honey and mix well. Pour into prepared muffin cups filling 2/3 full.
3. Bake for 18 to 20 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm.