corn bread recipe
Soft, slightly sweet cornbread that’s easy to make and perfect for any meal, served warm with honey butter.
Equipment
- Mixing Bowl
- 8×8 or 9×9-inch Baking Dish
- Whisk
- Spatula
Ingredients
- 3/4 cup yellow cornmeal (ground)
- 1 cup all-purpose flour
- 1/2 cup sugar
- 2 tablespoons honey
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons butter melted
- 1/4 cup oil canola, vegetable, or olive
- 1 cup milk whole, 2%, or buttermilk
- 1 large egg
- 1 large egg yolk
- 1/2 cup butter softened for honey butter
- 1/4 cup honey for honey butter
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 or 9×9-inch baking dish with parchment paper.
- In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Add melted butter, oil, milk, honey, egg, and egg yolk. Stir until just combined; avoid overmixing.
- Let the batter sit for 5-10 minutes to allow the cornmeal to absorb some liquid.
- Pour the batter into the prepared baking dish and smooth the top. Bake for 24-30 minutes until a toothpick comes out clean.
- Let the cornbread cool in the pan for 10 minutes, then brush with melted butter.
- For honey butter, mix softened butter and honey together until well combined.
Notes
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.