When I think about bread recipes, sometimes cornbread doesn’t come to mind, but after I bake some up, it stays on my mind for a good long time. For me, cornbread is tough to categorize. It is bread, but it is also like a muffin. You can eat it at any time of day and it goes good with so many different things! I want my cornbread to be moist and a little sweet and that is exactly how this recipe turns out.
Start by adding your flour, cornmeal, brown sugar, baking soda and salt into a large bowl. I also add baking powder in this recipe, because it causes the cornbread to fluff up more than it typically does. Whisk all of this together and be sure that your brown sugar is fully incorporated. If you see clumps, use a fork to break them up.
Create a little well in the dry ingredients and add your buttermilk, eggs and honey into it. Use your whisk to break up the eggs and then begin pulling in some of the dry ingredients, a little at a time, until everything is smooth and fully incorporated.
This last step explains why the cornbread taste so amazing. Melt 1 stick of butter and let it cool off for about 2 minutes. Pour it into the batter and then whisk until just combined. Pour the batter into a square baking pan that has been either greased or lined with parchment paper. I used an 8″x8″, but anything 8″, 9″ or even 10″ will work fine. Bake at 400 degrees for about 25 minutes or until the top is a deep golden brown and a toothpick comes out from the center clean. Once it is done, transfer it to a cooling rack for about 10 minutes before slicing it up. Enjoy!!
Cornbread
Ingredients
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 1/3 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons butter, melted
- 1 cup full fat buttermilk
- 1/3 cup honey
- 2 large eggs
Instructions
- Preheat oven to 400 degrees
- Combine flour, cornmeal, brown sugar, baking soda, baking powder and salt in a large bowl and whisk to combine
- Form a well in the dry ingredients and to it add the buttermilk, eggs and honey
- Use a whisk to break up the eggs and begin to work in some of the dry ingredients. Mix until everything is fully incorporated
- Add melted butter into the batter and whisk only until combined
- Transfer batter into a greased or parchment lined square baking sheet (8", 9" or 10" wide)
- Bake at 400 degrees for 25 minutes or until the top is a deep golden brown and a toothpick comes out of the center clean
- Transfer to a cooling rack for 10 minutes before slicing
