Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

******************************

Please Fave the original Here

We have a new recipe from !

******************************

For every Christmas, I would like to have something different that I would like to make for a feast. For this year, thanks to Alber's ® Corn Meal ( http://alberscorn.com/ ), I have used their recipe to make an easy cornbread. I do crave cornbread, and having it this Christmas was the best time to do so while there is the pandemic. It will be mellow, but I will enjoy it nonetheless as I'm focused on celebrating Jesus Christ's birthday (I will take it as December 25 despite that there are some accounts that the Son of God was actually born in March.) Symbolically, he was born from Mary, but here with what I have made, this side dish I did has something in common with him- something good will come!

After seeing a video, if you decide to copy the Alber's recipe, I did pick up a secret to making this corn meal taste good all over-use either honey or maple syrup and spread it on top while still hot, it will make the cornbread less dry, and it will taste great.

You would like to come taste? Well, you will have to know my address and I can invite you over! We can celebrate as much we can during the holidays-especially after the pandemic ends.

Merry Christmas, Happy Kwanzaa, Happy New Year and Happy Epiphany to all!

Cory: © Excelsior30

---

It should be noted that Excelsior30 did his own take, so the recipe is as follows:

Ingredients:

1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 cup White or Yellow Corn Meal
1 Tbsp baking powder
1/2 tsp salt
1 1/4 cups milk
2 large eggs lightly beaten
1/3 cup vegetable oil

Optional:

3 Tbsp butter or margarine melted
OR
1/8-1/4 cup of Honey or Maple Syrup

Directions:

1: Preheat oven to 350°F. Grease 8-inch square baking pan. BUT, if you use without butter/margarine, you preheat to 400°F
2: Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, vegetable oil and butter in small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared baking pan. If you want more starchier texture when you taste it, do not overmix.
3: For those that have used without butter, bake for 20- 25 minutes. If you used butter, bake for 35 minutes. For both, check with a wooden pick-once inserted in center, it should come out clean to signify that it's ready.

4 (OPTIONAL): It is to your desires- once ready, drizzle the honey or maple syrup on the top of the cornbread. You will hear some pops and fizzles when you do. It may look ugly, but give it about 20-30 minutes to set to give the cornbread unified and pretty color before you serve as it absorbs the moisture.

If you want more sweet and melt-in-your-mouth flavor, butter or margarine is recommended.
The honey or maple syrup is not only for sweetness, but also to keep the moist flavor in.
It is not recommended to use both butter/margarine and honey/maple syrup unless you intend to make the cornbread a little gooey.

NOTE: Recipe may be doubled. Use greased 13x9-inch baking pan; bake as above.

You can make corn muffins with this recipe, but do not add any butter/margarine or honey/maple syrup to them.
Follow the same recipe as above (avoid 4), but to bake, spoon the batter into greased molds or paper cups that hold 10-12 muffins.
Have them filled 2/3 full. Have the oven preheated to 400°F and bake for 15 minutes.
It is up to the one eating it to have the option to add the extra ingredients (butter/maple syrup while hot).

Higher altitude baking instructions:

Corn Bread: 22-24 minutes
Corn muffins 15-17 minutes

In both cases, the cornbread/muffins are microwavable after baking and the excess can be stored in the refrigerator.