Description
This cornbread is moist and tasty, perfect for any meal.
Ingredients
Scale
- 2 cups all purpose flour
- 1 1/2 cups cornmeal
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 12 tablespoons unsalted butter (melted and slightly cooled)
- 1/2 cup sugar
- 1/2 cup honey
- 3 large eggs
- 1 1/2 cups buttermilk
Instructions
- Preheat the oven to 400°F. Butter a 9-inch round pan, square pan, or cast iron skillet.
- In a large bowl, whisk together the flour, cornmeal, salt, baking soda, and baking powder.
- In a second large mixing bowl, whisk together the sugar, eggs, butter, buttermilk, and honey.
- In the second bowl, make a well in the dry ingredients. Pour in the wet mixture. Stir just until combined. Do NOT overmix!
- Pour the batter into the pan. Bake on center rack for 45-50 minutes (If baking in a cast iron, I found mine took about 5 minutes less) until golden brown and a toothpick inserted comes out clean.
- Remove from oven and allow the pan to cool on a cooling rack.
Notes
- For best results, use fresh buttermilk.
- Allow the cornbread to cool for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg