Sometimes you just crave simple and comforting food. For me, that means bread of any kind. I rarely keep any in my house because freshly baked bread never lasts longer than a day or two. Last weekend I was going to a family get together and the main meal was a hearty beef and vegetable stew. I offered to whip up some type of bread to bring along and immediately thought of cornbread. This is simple, unfussy, and that sweet flavor and crumbly texture is always so satisfying.
I used coarse ground cornmeal but if you’d rather have a finer texture in the finished bread, use a fine milled cornmeal instead. This is ideal warm out of the oven with a smear of butter, or crumbled right into a steaming bowl of stew. It’s delicious the next day with leftovers, too!
Sometimes simple really is best.
1/4 cup (1/2 stick) unsalted butter, melted and cooled
1 cup unsweetened coconut milk (from the carton, not the can)
1 large egg
1 cup all purpose flour
1 1/4 cup yellow cornmeal
1/2 cup sugar
1 tablespoon baking powder
3/4 teaspoon sea salt
1 tablespoon wildflower honey
Preheat oven to 400 degrees. Butter and flour a 9 inch cake pan or an 8×8 baking dish.
Melt butter in a small saucepan, remove from heat and set aside.
In a large bowl, beat together milk, egg, butter and honey until pale yellow and frothy. Add in sugar, cornmeal, flour, baking powder and salt until well combined. Smooth batter until the top is even.
Pour into prepared baking dish and bake for 20-25 minutes or until lightly golden and a toothpick comes out clean.
Serves 6-8 people.