Description
This moist and tender cornbread recipe combines the sweetness of cornmeal with a soft crumb, perfect for pairing with chili, soups, or enjoying on its own. The addition of honey adds a subtle sweetness, while baking powder ensures a light and fluffy texture. Made with simple pantry ingredients, this classic cornbread is easy to prepare and yields a deliciously golden crust.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 2 eggs
- 1/4 cup honey (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease an 8-inch square pan or a round cake pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, thoroughly combine the cornmeal, all-purpose flour, sugar, baking powder, and salt ensuring an even distribution of leavening and seasoning.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, melted unsalted butter, eggs, and honey if using, creating a smooth liquid mixture that will moisten the dry ingredients.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients, stirring them together gently until just combined to avoid overmixing and tough cornbread.
- Bake: Pour the batter into the prepared pan and place it in the preheated oven. Bake for 25-30 minutes, or until the top turns golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the cornbread from the oven and allow it to cool for a few minutes in the pan before slicing to serve, helping it set and making it easier to cut.
Notes
- For a nuttier flavor, use stone-ground cornmeal.
- Honey is optional but adds a delicate sweetness that balances the cornmeal.
- Do not overmix the batter to keep the texture tender and moist.
- If desired, add corn kernels or jalapeños for variation.
- Store leftovers wrapped at room temperature for up to 2 days or refrigerate for longer freshness.
