erfect for your holiday dinner table
what you need:
– 1 1/3 cup all-purpose flour – 1 1/3 cup cornmeal – 1/2 teaspoon salt – 1/2 teaspoon baking soda – 1 1/2 teaspoon baking powder – 1/4 cup granulated sugar – 3 large eggs – 1/4 cup honey – 1/2 cup unsalted melted butter – 1 3/4 cup buttermilk
Whisk the dry ingredients.
Place the flour, cornmeal, salt, baking powder, baking soda, and sugar in a large bowl and whisk them together well.
Mix the wet ingredients together.
In another bowl, mix the eggs, honey, melted butter, and buttermilk with a whisk.
Now pour the wet mixture into the dry and whisk everything together until just combined. Don’t overmix the batter.
Pour the cornbread batter into an 8×8-inch or 7×11 inch pan lined with parchment paper and sprayed with nonstick cooking spray.
Bake it at 390 degrees Fahrenheit for 30 minutes, or until a toothpick inserted into the middle of the cornbread comes out clean.
The best way to store cornbread made with buttermilk is to
cover it with foil and plastic wrap and leave it in the refrigerator.
It will stay
fresh for about a week.
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