This simple cornbread recipe yields the kind of cornbread I like: slightly sweet, definitely moist, and plenty corn-y. If you want to up the whole grain quotient, use 1/2 cup whole wheat pastry flour in place of half of the flour.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 1 cup cornmeal
- 1 cup flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup buttermilk
- 1/4 cup honey
- 1 egg
- 3 Tbsp. melted butter, plus more for the pan
Preparation:
- Preheat oven to 425. Mix corn meal, flour, baking powder, baking soda, and salt in a large bowl. Set aside.
- Mix buttermilk honey, and egg in a large measuring cup or small bowl. Pour into dry ingredients and mix just to combine.
- Stir in melted butter. Pour batter into a buttered 8x8 baking dish.
- Bake until golden, brown at the edges, and a toothpick inserted in the center comes out clean, 20 to 25 minutes.
Makes 9 servings of Cornbread.
