Sweet Moist Cornbread (Printable Version)
A tender and sweet cornbread featuring honey, buttermilk, and a golden crust for perfect serving.
# What You'll Need:
→ Dry Ingredients
01 -
1 cup all-purpose flour
02 -
1 cup yellow cornmeal
03 -
1 teaspoon baking powder
04 -
1/2 teaspoon baking soda
→ Wet Ingredients
05 -
1/2 cup salted butter, melted and cooled
06 -
1/2 cup packed brown sugar
07 -
1 tablespoon granulated sugar
08 -
2 tablespoons honey, slightly warmed
09 -
1 cup buttermilk, room temperature
10 -
2 large eggs
# Step-by-Step Guide:
01 -
Preheat the oven to 350°F (177°C) and grease or line an 8x8 or 9x9 inch baking pan with parchment paper.
02 -
In a medium bowl, whisk together flour, cornmeal, baking powder, and baking soda until evenly distributed.
03 -
In a large bowl, blend melted butter with brown sugar, granulated sugar, and honey until smooth. Add buttermilk and eggs; mix until fully incorporated.
04 -
Pour the dry ingredients into the wet mixture and fold together gently with a wooden spoon until combined. Allow the batter to rest for 5 minutes.
05 -
Transfer the batter into the prepared pan and bake for 30 to 35 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
06 -
Cool the baked cornbread for 15 to 30 minutes before slicing into squares. Serve with additional butter and honey if desired.
# Additional Notes:
01 -
Resting the batter before baking helps achieve a tender crumb.