Summer means BBQ.  BBQ means you need the perfect cornbread to accompany it.  Cornbread.  This is it.  Make it.  Eat it.

It has the perfect texture- moist yet crumbly.  Not too sweet, not too bland.  Jiffy cornbread was always made in my house growing up (and it’s a hit at chili competitions!) but I wanted to try making my own cornbread.  Not only is it super easy but it’s even more delicious that expected!


-3/4 Cup Yellow Cornmeal
-1 Cup Milk
-1 Cup Flour (I used All Purpose Flour)
-2 teaspoons Baking Powder
-1/2 teaspoon Salt
-1 Egg
-2 1/2 teaspoons Canola Oil
-1/3 Cup Honey

Preheat oven to 400F.   Combine cornmeal and milk in a medium bowl.  Let sit for 10 minutes.

In a separate bowl, mix dry ingredients:  flour, baking powder, and salt.

Add egg, oil, and honey to the cornmeal mixture.

Slowly add dry ingredients and mix well.

Pour into a well greased bread pan.

Bake for 30-35 minutes until golden on edges.

Remove from loaf pan and allow to cool for 10 minutes.

Serve while still slightly warm with a little butter.

Recipe from a fellow blogger, Jillian.