You need a homestead cookbook!

You shouldn't need to make a grocery trip just to eat dinner, or dig through cookbooks full of "don't have that" and "where would I get that". Learn how to make good, frugal food with what you have in your pantry.

And if you don't have a pantry, learn how to create one that is filled with real food.

 

Cornbread – Quick, easy, delicious quickbread

Oh, my goodness, could I write an ode to cornbread!  Have you ever made a new version of an old favourite recipe … and it was better than the one you had been making?

This cornbread recipe is like that. It’s good.

I mean, really, it GOOD.

As I’m telling the mister that “NO, there’s not too much sugar in this,” he noted that I was picking up every possible crumb out of the pan and eating them.
Cornbread - it's delicious, easy to make, versatile and inexpensive!
“Just HOW much sugar is in this?” he asked. “Please note that it’s delicious. But since you already have molasses in the beans, do we really need it to be this sweet?”

Well, “need” – that’s such a strong word. 

No, of course it doesn’t actually need to be so sweet. 

Practically a cup of sweetener in something we’re serving with sweet, rich baked beans …. okay, perhaps it’s possible to drop the amount of sugar in here. 

Actually, by a lot.

And I know that in the southern United States, cornbread never, ever has sugar in it. No sugar in the cornbread, but plenty in the tea, right? 

But I’m not in the United States, so we’ll have sugar in ours.

Sweet Cornbread

1/4 cup butter
2/3 cup sugar
1/4 cup honey
2 eggs
1/2 teaspoon sea salt
1 cup cornmeal
1 1/4 cup flour
1/2 teaspoon baking powder
1/2 cup milk
 
Cream the butter and sugar. 

Cream in the honey. 

Beat in the eggs, then add the dry ingredients. 

While mixing those in, add the milk (I eyeballed it to get a thick but wet batter). 

Pour into a 9×13″ pan that has been lightly greased/buttered and sprinkled with a little cornmeal. 

Bake at 350F until done in the middle.

I know – that’s almost a cup of sugar. Crazy, right? So keep reading for the version that won’t put you into sugar shock.

Not So Sweet Cornbread

1/4 cup butter
1/2 cup sugar
2 eggs
1/2 teaspoon sea salt
1 cup cornmeal
1 cup flour
1/2 teaspoon baking powder
1/2 cup orange juice
 
Cream the butter and sugar. 

Beat in the eggs, then add the dry ingredients. 

While mixing those in, add the orange juice (I eyeballed it to get a thick but wet batter). 

Pour into a 9×13″ pan that has been lightly greased/buttered and sprinkled with a little cornmeal. Bake at 350F until done in the middle.
There was a change in texture between sugar and honey but it was minimal, so it’s not vital to the recipe. 

So if you have honey, use that instead.  I can only imagine *maple* cornbread, made with maple syrup!

Marie

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