Honey Cornbread

1. 1

   Preheat your oven to 375u00b0F (190u00b0C) and prepare an 8x8 pan with nonstick cooking spray (or butter) and set aside.

2. 2

   To a small bowl, combine the corn meal, flour, salt, baking powder and baking soda. Whisk all of dry ingredients to combine (my way of sifting). Set aside.

3. 3

   In a large mixing bowl, combine the buttermilk, honey, eggs and melted butter. Whisk to combine. With a rubber scraper or whisk, gently fold in the dry ingredients until just incorporated. Be careful not to overwork the batter.

4. 4

   Pour batter into prepared 8x8 pan and place in preheated oven and bake at 375u00b0F (190u00b0C) for 30-35 minutes or until a toothpick comes out clean when inserted in the center of the pan.

5. 5

   Allow cornbread to cool directly in pan for 5 minutes. Once it has cooled, you can turn it out onto a cooling rack to cool for an additional 15 minutes.

6. 6

   This cornbread goes great with a bowl of chili.

7. 7

   Recipe adapted from Cook's Country.

* Per serving · 4 servings · Values may vary.

No additional tips available.