Homemade Cornbread
Total Time
45 mins
Prep Time
15 mins
Cook Time
30 mins
Rating
4.88 out of 5 stars
(56)
Ingredients
8-12 servings
- 1 cup all-purpose flour, spooned and leveled
- 1 cup cornmeal, spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ¼ teaspoon baking soda
- 1 cup milk or buttermilk
- 1 large egg
- ¼ cup melted unsalted butter or neutral oil, plus more for the pan
- ¼ cup sugar
- 2 tablespoons honey
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Preparation
Step 1
Preheat the oven to 350°F and grease an 8x8-inch baking dish.
Step 2
In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda.
Step 3
In a medium bowl, whisk together the milk, egg, melted butter, sugar, and honey.
Step 4
Add the wet ingredients to the dry ingredients and mix until just combined. Pour the batter into the prepared pan and smooth the top.
Step 5
Bake for 25 to 35 minutes, or until the top springs back to the touch and a toothpick inserted comes out clean. Let cool in the pan for 20 minutes before slicing and serving.
Step 6
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Chef's notes
This cornbread is perfect with any soup or stew.
It can be stored at room temperature for up to 2 days or frozen for up to 3 months.
If freezing, cut slices before storing so they can be thawed individually.
