We are rightly famous for our Smokey Joe’s cornbread. To eat a square of that magical elixir, served warm, is the perfect way to start a meal.
This recipe is a bonus because, while some of our Thanksgiving recipes will only be used once or twice a year, this recipe can be used every single week.
The recipe will make two 8”x8” pans weighing approximately 1.5 lbs. each, or about 3 pounds total.
Ingredients
2 1/4 cups cornmeal
1 5/8 cups flour
1 tsp. baking soda
1 tsp. salt
6 oz. corn kernels, canned or frozen
4 oz, (one stick) margarine
1 cup sugar
1/4 cup honey
2 eggs
1 1/4 cups water
Directions
Preheat oven to to 350.
Combine the dry ingredients in one bowl and whisk together.
In a separate bowl, cream the margarine, sugar, and eggs. Add the honey and water, and mix again. Add the dry ingredients and stir until well combined and there are no dry clumps.
Spray two 8x8 baking pans with cooking spray. Fill the two pans with an equal amount of batter and bake at 350 degrees for 30-35 minutes or until a light, golden crust has formed on top.
While this recipe is non-dairy/parve, nothing prevents you from slathering your warm cornbread with some butter! Enjoy.