Mitchell's staff member and kitchen creative shared her recipe for corn bread with us. She's put a Northern spin on this Southern classic by adding the option to use maple syrup in the recipe!
Her recipe is the perfect side for many Mitchell's mixes including:
In a bowl, add 2 cups of flour, 2 cups of cornmeal, 2 tsp of baking powder, 1 tsp baking soda + a pinch of salt and mix all dry ingredients together.
In another bowl, microwave 1 cup of butter until completely melted, then add 1 cup of sugar, 1 cup of honey (clover honey works best) OR 1/2 cup of maple syrup, 4 eggs, 1/2 cup of vegetable oil + 2 cups of buttermilk. Fold the dry mixture into the wet, careful not to over mix the batter.
Heavily grease a 9 x 13 pan and pour in the batter. Bake at 375 for 25-30 minutes.
Optional: Immediately after removing the cornbread from the oven, drizzle with honey for extra sweetness!
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