Cornbread
This buttermilk cornbread is tender, flavorful and sweetened with a little bit of honey. The perfect side dish for chilies and stews.
Servings: 9
Equipment
Ingredients
- 1 cup cornmeal
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter melted
- 1/3 cup light brown sugar
- 1/4 cup honey
- 1 large egg
- 1¼ cup buttermilk*
Instructions
- Preheat oven to 400℉ degrees. Spray 8x8 square non stick baking dish with baking spray. Set aside.
- In a large mixing bowl combine the cornmeal, all purpose flour, salt, baking powder, and baking soda. Whisk together.
- In a medium size mixing bowl add the melted butter (should be melted but cooled to room temperature, don’t use while still hot). Whisk with the light brown sugar until combined.
- Pour in the honey and whisk together.
- Whisk in the egg. And whisk while pouring in the buttermilk, until completely combined.
- Pour the wet ingredients into the dry and stir together.
- Pour the cornbread mixture into the baking dish.
- Bake for 20-25 minutes until completely baked in the center. Test by using a toothpick, it should come out clean once completely baked.
Notes
*If you don't have buttermilk on hand you can measure out 1 scant cup of milk (meaning 1 cup minus 1 tablespoon) stir in 1 tablespoon vinegar or lemon juice. Let sit for a couple minutes and use as buttermilk.
Storage:
- Room Temperature: Wrap in foil, plastic wrap, or place in a sealed container for 1-2 days.
- Refrigerator: Store in a sealed container for 5-7 days.
- Freezer: Store baked cornbread in a sealed freezer safe container or bag for up to 3 months. Thaw in the refrigerator overnight.
- Reheating: Wrap in foil and bake in the oven at 350 degrees for 10 minutes or until warmed.
Nutrition
Serving: 1 | Calories: 294kcal | Carbohydrates: 45g | Protein: 4g | Fat: 11g | Cholesterol: 48mg | Fiber: 1g