Cornbread
This sweet and buttery cornbread is simple to make and perfect for serving alongside soups, stews, or just enjoyed warm with butter.
Ingredients
Dry Ingredients
- 1 cup fine cornmeal 120g
- 1 cup all-purpose flour 125g (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter 8 Tbsp; melted and slightly cooled (113g)
- 1/3 cup packed light or dark brown sugar 67g
- 2 Tablespoons honey 30ml
- 1 large egg at room temperature
- 1 cup buttermilk at room temperature (240ml)
Instructions
Preparation
- Preheat your oven to 400°F (204°C). Grease and lightly flour a 9-inch square baking pan and set aside.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Set this mixture aside.
- In a medium bowl, whisk the melted butter, brown sugar, and honey together until smooth and thick.
- Add the egg to the butter mixture and whisk until fully combined. Finally, whisk in the buttermilk.
Baking
- Pour the wet mixture into the dry ingredients and whisk until everything is combined, being careful not to over-mix.
- Pour the batter into the prepared baking pan and bake for 20 minutes or until the top is golden brown and the center is cooked through.
- Use a toothpick to check; it should come out clean and the edges should be crispy.
Serving
- Allow the cornbread to cool slightly before slicing and serving. Serve warm with butter, honey, jam, or anything you enjoy.
Notes
Wrap any leftovers tightly and store at room temperature for up to 1 week.