Momma Briand’s Cornbread Recipe
Recipe courtesy of Chef Bill Briand of Little Bird Fairhope
SERVES 8 – 10
Ingredients
1 cup yellow cornmeal
2 1/2 cups all-purpose flour
1 1/4 cups sugar
1 1/4 tablespoon baking powder
1/4 tablespoon of your favoriteÂ
creole seasoning
3 eggs
2 cups milk
2 1/2 tablespoons of honey
3/4 cup canola oil
3 tablespoons melted butter, plus more for greasing skillet
Directions
1. Preheat oven to 400 degrees. Place either one 12-inch or two 6.5-inch cast iron skillets in the oven. Â
2. In a large bowl, mix cornmeal, flour, sugar, baking powder and creole seasoning. In a separate bowl, mix eggs, milk, honey and oil together with whisk. Add melted butter and stir to combine, then fold in the dry ingredients.Â
3. Remove skillets from oven and brush with butter. Pour batter into skillets, leaving 1/2 inch of space from the top. Bake for 15 minutes for 6.5-inch skillets or 20 minutes for a 12-inch skillet, or until top is golden brown and a toothpick inserted into the center comes out clean.Â
