Cornbread

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Cornbread

Author: Sarah Truesdell

A sweet cornbread recipe that can be baked in glass or cast iron. Credit to divascancook.com

Ingredients

for the Cornbread

• 1 ½ cups (192 g) yellow cornmeal
• 3/4 cup (100 g) all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 2 tbsp (25 g) granulated sugar
• 1/4 cup (85 g) honey
• 1 egg yolk room temperature
• 2 eggs room temperature
• 1/2 cup (113 g) unsalted butter, melted 
• 1 tablespoon oil
• 1½ cups (12 fl oz) buttermilk, room temperature

for the Honey Butter

• 2 tbsp unsalted butter, softened
• 1 tsp honey
• 1 tsp powdered sugar

Instructions

Make the Cornbread

1. Preheat oven to 375℉. Lightly spray a 8x8 glass casserole dish with cooking spray and set aside.*
2. In a large bowl whisk together yellow cornmeal, flour, baking powder, salt, baking soda, and sugar. Set aside.
3. In a second large bowl, mix together honey, eggs, melted butter, oil and butter milk.
4. Stir the wet ingredients into the dry ingredients just until all ingredients are combined. Do not over stir. It's fine if the batter is a bit lumpy.
5. Spoon batter into prepared pan and smooth out into an even layer.
6. Bake for 25-30 minutes, or until the center is set. (check on it at the 20 minute mark) Cover with foil paper during the last 5-10 minutes if it begins to get too brown.
7. Remove from oven and prepare the honey butter.

Make the Honey Butter

1. To make the honey butter, combine all the honey butter ingredients until smooth and creamy.

Notes:

To bake in cast iron, place a clean 9-inch cast iron skillet in the oven while it is preheating.

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