Description
A delicious cornbread recipe that is moist and flavorful.
Ingredients
Scale
- 1 cup buttermilk (see notes for homemade)
- 1 cup fine-stone ground yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon aluminum-free baking powder
- 1 teaspoon table salt
- ¼ cup granulated sugar
- 2 large eggs
- 4 tablespoons unsalted butter (melted) (+ additional butter greasing pan)
- ¼ cup honey
Instructions
- Preheat the oven to 400℉ (200℃). Butter the bottom and sides of a deep 8-inch baking dish or 8-inch cast-iron skillet well and set aside.
- Sift 1 cup fine-stone ground yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon aluminum-free baking powder, and 1 teaspoon table salt over a large mixing bowl. Whisk to combine.
- In a separate small bowl, whisk together ¼ cup granulated sugar, 2 large eggs, 4 tablespoons unsalted butter (melted), ¼ cup honey, and 1 cup buttermilk, until well combined.
- Add this mixture to the flour and cornmeal and using a spatula, fold to combine. You want to mix until the dry ingredients are fully moistened, but don’t overwork the batter.
- Pour the cornbread batter into the greased baking dish. Bake for 20-25 minutes, until the center is set and a toothpick inserted into the center of the cornbread comes out dry.
- Allow to cool for at least 10 minutes, and then slice into squares or wedges for serving.
Notes
- For homemade buttermilk, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5-10 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 7g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg