The Perfect Cornbread

 Sometimes I just need cornbread.  It isn't often but when I get that craving for a nice warm piece of cornbread that has a smidge of butter melting on top and dab of honey flowing just over the edge, is Nirvana.

That is what this is....Nirvana.   No need to say more.

The Perfect Cornbread

Yield:  9 (3-inch squares)

1 cup cornmeal
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 cup unsalted butter, melted and cooled slightly
1/3 cup light brown sugar
2 TBSP honey
1 large egg
1 cup buttermilk, room temperature

Preheat oven to 400° F.

Grease and flour a 9-inch baking pan.  Set aside.

Whisk the first five ingredients together in a large bowl.  Set aside.  In a medium bowl whisk the melted butter, brown sugar and honey until smooth and thick. Then whisk in the egg until combined.  Lastly, mix in the buttermilk.  Pour the wet ingredients into the dry ingredients.  Whisk the mixture until combined.  Do not over-mix.

Pour the batter into the prepared pan.  Bake for 20 -25 minutes.  Test the center for doneness.  It should be a golden brown with crispy edges.  Allow to cool slightly before cutting.

Serve the cornbread with butter and honey!  Enjoy!!

I shared this with our neighbors.  It was a huge hit!


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