Description
This cornbread is so versatile and goes with everything or delicious all by itself.
Ingredients
1 cup buttermilk
2 eggs
2/3 cup honey
4 Tbsp unsalted butter, melted
1-1/4 cups all purpose flour
1 cup cornmeal
1 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
Instructions
In a large bowl, whisk the dry ingredients together.
In a separate bowl, whisk the wet ingredients together.
Then mix the wet and dry ingredients until well blended and no large lumps are left.
Pour into a 8 inch by 8 inch greased square metal pan.
Bake for 30 minutes at 375 degrees F or until slightly browned top springs back when pressed.
Let it cool for about 10 to 15 minutes and cut into squares.
Notes
If using salted butter, cut down the additional salt to half.
If you want a little crunch to your corn bread, use coarse grind cornmeal. If not, use a finer grind cornmeal.