Ingredients
Scale
- Dry Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Wet Ingredients:
- 2 large eggs
- 1/2 cup honey
- 1/2 cup melted butter (cooled)
- 1 cup buttermilk
Instructions
- Preparation:
- Preheat oven to 400°F (200°C).
- Grease an 8-inch square pan or a cast-iron skillet with butter or cooking spray.
- Mix Dry Ingredients:
- In a large bowl, combine cornmeal, all-purpose flour, sugar, baking powder, and salt.
- Stir until evenly mixed.
- Prepare Wet Ingredients:
- In another bowl, whisk together eggs, honey, melted butter, and buttermilk.
- Ensure the butter is not too hot to avoid cooking the eggs.
- Combine Dry and Wet Mixtures:
- Pour the wet ingredients into the dry ingredients.
- Stir gently with a spatula until just combined. A few lumps are fine for the batter.
- Bake the Cornbread:
- Pour the batter into the greased baking dish or skillet.
- Spread evenly with a spatula.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve:
- Let the cornbread cool for a few minutes.
- Cut into squares and serve warm with butter, honey, or jam.
Notes
- Adjusting Sweetness: Add more honey for a sweeter cornbread or reduce the sugar and honey for a less sweet version.
- Texture Tips: Do not overmix the batter to keep the cornbread soft and tender.
- Preheated Skillet for Crust: Use a preheated cast-iron skillet for a crispier crust.
- Buttermilk Substitute: If buttermilk is unavailable, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice, let it sit for 5 minutes, and use as a substitute.