Cornbread
Total Time
35 Minutes
Prep Time
10 Minutes
Cook Time
25 Minutes
Rating
4.88 out of 5 stars
(136)
Ingredients
12 servings
- 2 large eggs
- 2 tablespoons honey
- ¾ cup milk (preferably whole but low-fat works too)
- 1¼ cups all-purpose flour, spooned into measuring cup and leveled-off
- ¾ cup yellow cornmeal
- ¼ cup plus 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 stick (½ cup) unsalted butter, melted and cooled
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Preparation
Step 1
Preheat the oven to 350°F degrees. Spray an 8-inch baking dish with nonstick cooking spray.
Step 2
In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.
Step 3
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended. Do not overmix; it's okay if there are a few lumps. Spoon the batter into the prepared pan.
Step 4
Bake for 25 to 30 minutes, or until the top is set and golden. Cool the cornbread for 10 to 15 minutes in the pan, then cut into squares and serve warm.
Step 5
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Chef's notes
Cornbread is best enjoyed fresh on the day it is baked, but it will keep at room temperature, wrapped in plastic wrap or aluminum foil, for up to 3 days. Cornbread can also be frozen in an airtight container or sealable plastic bag for up to three months. Thaw for 3 to 4 hours on the countertop before serving. To reheat, wrap it in aluminum foil and warm in a 350°F-oven until warmed through. Alternatively, you can heat the squares in the microwave at 50% power for 30 to 45 seconds, or until just hot; do not overheat, or the cornbread will get tough.
