adapted from Sally's Baking Addiction
Yield: 9 (3-inch squares)
1 cup cornmeal
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 cup unsalted butter, melted and cooled slightly
1/3 cup light brown sugar
2 TBSP honey
1 large egg
1 cup buttermilk, room temperature
Preheat oven to 400° F.
Grease and flour a 9-inch baking pan. Set aside.
Whisk the first five ingredients together in a large bowl. Set aside. In a medium bowl whisk the melted butter, brown sugar and honey until smooth and thick. Then whisk in the egg until combined. Lastly, mix in the buttermilk. Pour the wet ingredients into the dry ingredients. Whisk the mixture until combined. Do not over-mix.
Pour the batter into the prepared pan. Bake for 20 -25 minutes. Test the center for doneness. It should be a golden brown with crispy edges. Allow to cool slightly before cutting.
Serve the cornbread with butter and honey! Enjoy!!