Found this online but really liked the proportions. Was nice and moist and not too sweet. We made the cornbread with chili. The cornbread was nice mixed with the chili as well as separately. We even had the cornbread with a little butter the next morning for breakfast. I think the buttermilk adds better flavor and little tang. Recipe works fine with regular milk. We use whatever cornmeal we have available. I prefer a finer ground to make bread smoother but coarse makes grainier and still tastes good. I think the honey adds nice sweetness without using white sugar. I usually bake in a bread loaf pan but you could also make in muffin tin just watch the looking time since probably finishes earlier. If you wish can make spicy by adding some jalapenos or pickled jalapeno peppers.
Ingredients
- 1 cup, 120g cornmeal
- 1 cup, 140g all purpose flour
- 1 t, baking powder
- 1/2 t, baking soda
- 1/2 t, salt
- 1/2 c, (1 stick) unsalted butter, melted and mostly cooled
- 1/2 cup, (67g) brown sugar (light or dark)
- 2T honey
- 1 large egg
- 1 cup buttermilk (or can use milk)
Steps
- preheat oven to 375
- butter and lightly flour 8 or 9 inch square pan
- in large bowl, whisk cornmeal, flour, baking powder, baking soda, salt
- in different bowl, mix melted butter, brown sugar, honey until completed smooth and thick
- add egg to wet ingredients, mix until combined
- pour wet ingredients into dry and mix with wooden spoon until combined, try to avoid overmixing
- pour batter into baking pan
- bake for 25-30m until side are brown and center cooked through, make sure a toothpick comes out clean from the center
- allow to cool slightly before slicing and serving, can slice into squares
