A sweet and moist cornbread (that is, a cornbread that we actually eat more than 1 slice of).

The original recipe calls for ½ c. white sugar, but we found that version was too sweet to stand up to butter and a drizzle of honey, so I cut it in half.

Jalapenos and cheddar are welcome additions!

Ingredients Step
Preheat oven to 350 degrees.
¾ c. yellow cornmeal
1 c. flour
¼ c. sugar
2 t. baking powder
½ t. salt
Whisk dry ingredients together in a bowl.
1 c. milk
¼ c. oil
4 T (½ stick) butter, melted
2 T. honey
1 egg
1 egg yolk
Whisk wet ingredients together until incorporated.
Pour wet ingredients into dry, then stir until just incorporated. Let sit 5-10 minutes to hydrate. While waiting, butter an 8x8 pan.
Pour batter into the prepared pan. Bake 17-30 minutes, until starting to turn golden and a toothpick inserted into the center comes out clean. Don't overbake.
Cool 10 minutes, then slice. Serve with butter and honey.

Source: Melissa Stadler at Modern Honey