Just so damn good.

Just so damn good.

I don't have a photo of this recipe, because I don't even have time to find my camera and take a picture of it. This recipe is just *that* good.

I have been obsessed with corn lately. I mean, I have always loved corn - canned, frozen, fresh off the cob - you name it and I'll eat it. But about two weeks ago I bought a bag of fresh kettle corn at the farmer's market and FLIPPED. OUT. Mike had to gently remind me that I could "have some more kettle corn TOMORROW" if I stopped shoveling fistfuls of it into my mouth at once. The first week I bought the small bag and it lasted 3 days? This week I bought the medium sized bag and it lasted....24 hours.

Then last night I decided to make a batch of cornbread. I didn't have anymore cornmeal in the house, but I did have a bag of cornbread mix. So I made that to eat with some chili and we ate the whole pan except for one small square.

Today, I had a really long day. A REALLY long day. I came home dehydrated, tired, cranky, and absolutely CRAVING more cornbread like a zombie wants brains. Brains.....BRAAAAIINNNSS....

Since I didn't have any mix or cornmeal in the house and needed to go to the store anyway, I decided I would make a kick-ass homemade cornbread. Something dense, rich, and moist, with just a teensy hint of honey, and wheat-free. But its hard to make a 100% cornmeal cornbread that isn't a complete crumbly mess so I looked at a bunch of different recipes and came up with something on the fly that ended up being one of the best cornbreads I've ever had. Ever.

Part of it was the method, and part of it was the freshness and quality of the cornmeal (Northern California folks, look for Giusto's Organic Original Cornmeal in the bulk bins of your grocery stores!) My cornmeal was so fresh that the cornbread SMELLED like popcorn-y goodness coming out of the oven. Amazing.

Without further ado, here it is:

Amazing Cornbread

2 cups medium-ground yellow cornmeal
1 cup milk
1/2 cup plain yogurt + 1/2 cup water (or replace milk/yogurt/water with buttermilk)
1/2 stick of butter
1/4 cup honey (1/2 cup if you like a sweeter cornbread)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 eggs, beaten

1. Grease a 9-inch pan, pie dish, or skillet
2. Gently heat milk, water, yogurt, honey, and butter together until steaming.
3. Turn off the heat, add the cornmeal and salt and whisk until smooth.
4. Set your oven to preheat at 400F and walk away from the stove for 15 minutes. No cheating.
5. Come back to the stove and whisk 3 eggs into the cornmeal mush until a smooth batter forms.
6. At the very last second, add your baking powder and baking soda and whisk quickly to incorporate. (Your batter should become fluffy and increase in volume).
7. Pour batter into your greased pan and pop in the oven for 30-40 minutes, or until a knife comes out clean in the center. Top of the bread should be crusty and brown, inside should be steamy and moist. Serve with more honey and butter.

Seriously y'all, my inner Paula Deen got crunk on this cornbread. I used whole milk and full-fat yogurt, along with honey, to keep everything nice and moist, but I really think the key is letting that cornmeal soak. It gets inside the grains and plumps everything up so its just nice and moist. I never understood people who crumbled up cornbread into milk for breakfast, but THIS is definitely a cornbread that would be excellent with a cold glass of milk. I cannot WAIT to have more of this tomorrow!