My Favorite Cornbread Recipe (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 cup (120g) fine cornmeal
02 -
1 cup (125g) all-purpose flour, spooned & leveled
03 -
1 teaspoon baking powder
04 -
½ teaspoon baking soda
05 -
⅛ teaspoon salt
→ Wet Ingredients
06 -
½ cup (113g) unsalted butter, melted and slightly cooled
07 -
⅓ cup (67g) packed light or dark brown sugar
08 -
2 tablespoons (30ml) honey
09 -
1 large egg, at room temperature
10 -
1 cup (240ml) buttermilk, at room temperature
# Instructions:
01 -
Preheat oven to 400°F (204°C). Grease and lightly flour a 9-inch square baking pan.
02 -
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
03 -
In a medium bowl, whisk melted butter, brown sugar, and honey until smooth and thick. Add egg, then buttermilk, whisking after each addition.
04 -
Pour wet ingredients into dry ingredients and whisk until just combined, being careful not to overmix.
05 -
Pour batter into prepared pan and bake for 20 minutes or until golden brown and a toothpick inserted comes out clean. Edges should be crispy.
# Notes:
01 -
Can be stored at room temperature for up to 1 week when wrapped tightly
02 -
Freezes well for up to 3 months
03 -
Can be baked in a cast iron skillet for crunchier crust
04 -
Recipe can be converted to muffins