Sweet Cornbread by Chef Hervé
This cornbread is the best: Sweet and fluffy. I know there are many recipes of Cornbread out there but this is the one I like the most.
Ingredients
- 3/4 cup (125 g) cornmeal
- 1 cup (125 g) flour (Sifted)
- 1 tsp (6 g) baking powder
- 1/4 cup (55 g) light brown sugar
- 1/4 tsp salt
- 2 eggs (At Room Temperature)
- 1 cup (240 g) buttermilk (At Room Temperature)
- 8 Tbsp (120 g) butter (Melted)
- 2 Tbsp (30 g) Lavender honey
Instructions
- Preheat oven to 350F/180C.
- In a mixing bowl, whisk all the dry ingredients together (Corn Flour, Flour, Baking Powder, Light Brown Sugar and Salt).
- In another mixing bowl, whisk together all the wet ingredients (Eggs, Cooled melted Butter, Buttermilk and Lavender Honey)
- Then, combine the wet preparation to your dry preparation. Whisk until smooth.
- Place your Spiral Flexipat® Mold on the top of your Medium perforated baking sheet.
- Pour the batter into your Flexipat®.
- Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your bread from 20min).
- Once your corn bread is of the oven, let it cool down for about 10min before unmolding. Serve, Enjoy & Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 146kcal | Carbohydrates: 18g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 138mg | Potassium: 68mg | Fiber: 1g | Sugar: 6g | Vitamin A: 229IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com