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Cornbread

  • 250 g Cornmeal
  • 100 g White Wheat Flour
  • 1 T Baking Powder
  • 1/4 t Baking Soda
  • 1/2 t Medium-Grain Salt
  • 50 g White Sugar
  • 60 g Honey
  • 1 Egg Yolk, room temperature
  • 2 Eggs, room temperature
  • 110 g Unsalted Butter, melted
  • 360 g Buttermilk, room temperature
  • For Serving

Substitute 4 t white vinegar and 360 g milk for 360 g buttermilk.

  1. Preheat oven to 230ºC (450ºF). Grease 8x8 glass casserole dish and set aside.
  2. Whisk dry mix. Whisk cornmeal, flour, baking soda, salt, and sugar into a homogenous mixture.
  3. Whisk wet mix. Whisk honey, eggs, butter, and buttermilk into a homogenous mixture.
  4. Mix batter. Stir the dry ingredients into the wet ingredients until just combined.
  5. Bake. Spoon batter into casserole dish and smooth out into an even layer. Bake 20-30 minutes at 230ºC until center sets, covering with foil if necessary to prevent over-browning.
  6. Spread with honey butter immediately after baking.

Do not over-mix the batter.

  1. Monique. "Sweet Honey Cornbread." Divas Can Cook. 3 January 2021. ↩