Homemade Cornbread

As seen on

Love & Lemons

Total Time

45 mins

Prep Time

15 mins

Cook Time

30 mins

Rating

(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

American Kid-Friendly Baking Beginner ...

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Preparation

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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.

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.

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Homemade Cornbread

Ingredients

Preparation

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Chef’s notes

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