Cornbread

Strictly speaking this is more of a BBQ recipe, I really only make it when I'm serving beans, but that's a personal option only. This is a great recipe and can be utilized anyplace you want something sweet to accent a meal (chili, stews, etc)

Ingredients

  • 1 cup fine cornmeal

  • 1 cup all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • 1⁄8 teaspoon salt

  • ½ cup unsalted butter, melted and slightly cooled

  • 1⁄3 cup packed light or dark brown sugar

  • 2 Tablespoons honey

  • 1 large egg, at room temperature

  • 1 cup buttermilk (see note below), at room temperature

Instructions

  1. Preheat oven to 400°F. Grease and lightly flour a 9-inch square baking pan.

  2. Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl.

  3. In a medium bowl, whisk the melted butter, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk.

  4. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing.

  5. Pour batter into prepared baking pan. Bake for 20 minutes or until golden brown on top and the center is cooked through. Use a toothpick to test. Edges should be crispy at this point. Allow to slightly cool before slicing and serving.

Notes

  • Buttermilk is required for this recipe. You can make a DIY sour milk by adding 2 teaspoons of lemon juice or white vinegar to a measuring cup, then add enough milk to make 1 cup total. Stir and let sit for 5 minutes before using.

  • Baking cornbread in a skillet gives it an even heartier, crunchy crust. Bake this cornbread in a 9-inch or 10-inch oven safe greased skillet at the same temperature for the same amount of time.