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THE BEST BUTTERMILK CORNBREAD

INGREDIENTS

  • 8 tbsp unsalted butter – (1 stick) melted
  • 1/2 cup granulated sugar
  • 1/4 cup honey
  • 2 eggs – room temperature
  • 1 cup buttermilk – room temperature
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/2 tsp salt
  • 1/2 tsp baking soda

FOR THE TOPPING

    • 1/2 tbsp unsalted butter – melted, for brushing

INSTRUCTIONS

    • Preheat oven to 375 degrees. Spray or lightly butter an 8×8 inch glass or metal baking pan, set aside.
    • In a large mixing bowl, combine the melted butter, sugar and honey. Whisk in the eggs one at a time, beating until the mixture is smooth. Add the buttermilk and mix to combine.
    • In a medium mixing bowl whisk together the flour, cornmeal, salt and baking soda. Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until only a few lumps remain. Pour the batter into the prepared pan, smoothing the top with the spatula to create an even layer. Allow the batter to sit for 3 minutes before placing in the oven to bake.
  • Bake for 25-35 minutes or until the top is golden brown and a cake tester inserted into the center comes out clean. You may need to place a piece of foil over the top at the 20 minute mark to prevent over-browning. Remove from the oven, brush the top with butter and allow to cool for 5-10 minutes before slicing and serving.