Here’s My Favorite Cornbread Recipe
1 cup cornmeal
1 cup all-purpose flour (spoon & leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup unsalted butter, melted and slightly cooled
1/3 cup packed light or dark brown sugar
2 Tablespoons honey
1 large egg, at room temperature
1 cup buttermilk, at room temperature
Preheat oven to 400°F
Grease and lightly flour an 8 or 9-inch square baking pan. Set aside.
Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and honey together until completely smooth and thick.
Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing. Batter will be somewhat rough and dry looking.
Pour batter into prepared baking pan. Bake for 20 minutes or until golden brown on top and the center is cooked through. As you will see, I made three batches and baked them all together in the oven at the same time. Use a toothpick to test. Edges should be crispy at this point. Be careful not to over bake them. Check them for doneness at 20 minutes. You may need to go a couple/few extra minutes. The longer they bake, the drier they become. If you take them out at just the right time, you end up with a moist, cake-like cornbread. If you bake past the point of done, even by a few minutes, it will become more golden and crumbly. It really depends how you like it. I preferred the moist, cake-like texture. Allow to slightly cool before slicing and serving.
Serve cornbread with butter, honey, jam, or whatever you like. As you’ll see, I chose honey and it really is “My Favorite Cornbread”.
Wrap leftovers up tightly and store at room temperature for up to 1 week.
Table & Vine Marketing
Adapted from: Sally’s Baking Addiction