NuM NuM

If you are like moi and always on the lookout for a tried-and-true cornbread recipe, well look no further because this one's got it all. It's perfectly sweet with a crumbly texture and stays nice and moist during baking. I have one more cornbread recipe in my files, so I'll have to do a taste comparison,- but I'll definitely be returning to this one again and again.

Since it was just Lobster and I eating the cornbread, I made a smaller amount then the recipe called for. I discovered an amazing website that converts any recipe to fit whatever baking dish you have in your kitchen - which will help reduce having to buy a bajillion different pan sizes. You simply figure out the volume of the pan you are using and divide it by the volume of the pan in the original recipe. Multiply that number with the measurement for each ingredient in the original recipe and voila: your recipe is scaled down for you. It may sound a bit daunting, but seriously, math and I have never gotten along, but this is the type of math even I can do.

Here's an example with the pan I used for this recipe. The original recipe called for an 8-inch square pan which is equal to 8 cups in volume. The pan I used was a 1.2 qt baking dish which is equal to 5.76 volume. So you take 5.76 and divide it by 8 which equals .72. Now all you have to do is multiply each ingredient by .72 and you have your new converted amount. In hindsight, I could've just cut the recipe in half and made cornbread muffins, but then how would you have learned this cool new trick :D Apply this method to any recipe you'd like to convert and you'll be excited to do math again. Good luck!

Cornbread

Recipe from Mel's Kitchen

To convert a recipe click here and here

½ cup cornmeal

1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny – don’t be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.

Honey Butter:
2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff

Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).

Recipe Source: Nate and Kylie

Note: I did not try the honey butter but read great reviews about it.