Description
This homemade cornbread recipe produces a lightly sweet, moist, and tender bread that's perfect as a side dish for soups, chilis, or any hearty meal. Easy to prepare with simple pantry ingredients, it combines the flavors of cornmeal and honey for a classic Southern-inspired treat.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour, spooned and leveled
- 1 cup cornmeal, spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ¼ teaspoon baking soda
Wet Ingredients
- 1 cup milk or buttermilk
- 1 large egg
- ¼ cup melted unsalted butter or neutral oil, plus more for the pan
- ¼ cup sugar
- 2 tablespoons honey
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish with butter or oil to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, cornmeal, baking powder, sea salt, and baking soda to evenly combine the dry components.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the milk or buttermilk, egg, melted butter or oil, sugar, and honey until smooth and fully incorporated.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined; avoid overmixing to keep the cornbread tender.
- Pour Batter and Smooth: Pour the batter into the prepared baking dish and smooth the top evenly with a spatula.
- Bake the Cornbread: Bake for 25 to 35 minutes, or until the top is springy to the touch and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cornbread to cool in the pan for about 20 minutes before slicing. This helps it set and makes it easier to serve. Enjoy warm or at room temperature.
Notes
- For a richer flavor, use buttermilk instead of regular milk.
- You can substitute the unsalted butter with a neutral oil like canola or vegetable oil.
- Do not overmix the batter to keep the cornbread moist and tender.
- Make sure to grease the baking dish well to prevent sticking.
- Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American