Perfect for serving alongside a bowl of chili or slathering with butter and honey, this lightly sweet, one bowl cornbread can’t be beat.
Makes one 8″ square pan, 9-12 pieces
Ingredients
1/2 cup (115g) butter, softened
1/4 cup (50g) granulated sugar
2 Tbs. (40g) honey
1 egg
1 cup (125g) all-purpose flour
1 cup (125g) fine cornmeal
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
Optional additions: 1/2 cup shredded cheese, 1/4 cup corn kernels, 2 Tbs. minced scallions, 1 Tbs. finely minced jalapeños, 2 strips cooked and crumbled bacon
Instructions
- Preheat the oven to 350° F. Spray an 8″ square baking pan with nonstick cooking spray.
- Place the butter, sugar, and honey into a large mixing bowl. Using a hand mixer, cream the ingredients together on medium speed for 1 minute, or until smooth. Add the egg and continue to beat for a minute more, until the mixture is light and fluffy.
- Add the flour, corn meal, baking powder, baking soda, and salt to the bowl. Beat the mixture on low until the ingredients begin to come together. Pour in the buttermilk and continue mixing, scraping down the sides of the bowl with a rubber spatula as needed, until a smooth, medium-thick batter forms. Fold in any add-ins, if using.
- Pour the batter into the prepared baking pan. Transfer the pan to the middle rack of the preheated oven.
- Bake the cornbread for 25-30 minutes, until it is lightly golden brown on top and a toothpick inserted in the center comes out clean.
- Remove the pan from the oven. Allow the cornbread to cool for at least 30 minutes before cutting into squares and serving.
*Leftover cornbread may be stored in an airtight container at room temperature for 2 days, in the refrigerator for 4 days, or in the freezer for 3 months.
