Cornbread is a southerner’s favorite. Back in the 19th century it was called Indian meal because it was a commonly grown crop of the Indians. They made breads like Indian muffins, Indian cakes and Indian pudding. Indian muffins are where we got the term “corn muffins”. This recipe originated in the Low Country by me. Be sure to rotate your corn bread while it’s cooking so it cooks evenly.
|2 1⁄2 cups Cornbread mix
1 cup Water
1 cup Eggs
1⁄2 cup Sugar
4 oz. Vanilla extract
4 oz. Honey
6 oz. Butter
|1. Add your cornbread mix in your bowl. Then add your water, butter, vanilla extract, sugar, eggs, and stir for 1 minute and 30 seconds until smooth. Use a mixer if you have one.
2. Once done spray you half size sheet pan or baking pan with nonstick spray.
3. Pour your mix into your baking pan place in the oven on 350* and cook for 25min or until done. To check to see if its done stick a toothpick or fork in the middle of your cornbread. If its wet that means its not done.