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