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Honey Cornbread

This is cornbread sweetened with honey instead of sugar - it's moist enough to eat by itself but not so sweet that it doesn't work alongside chili or soup. The buttermilk keeps it from being crumbly.
prep time10 minutes
cook time25 minutes
resting or cooling time15 minutes
total time50 minutes
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Ingredients

Ingredients (16 pieces)

  • 1 3/4 cups yellow cornmeal
  • 1 1/2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp Diamond Crystal kosher salt
  • 1 3/4 cups buttermilk
  • 1/2 cup unsalted butter, melted
  • 3 large eggs
  • 1/2 cup honey

Instructions

  • Preheat oven to 400F and grease a 9x13 inch baking dish.
  • Whisk together cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
  • In a separate bowl, mix buttermilk, melted butter, eggs, and honey until smooth.
  • Pour wet ingredients into dry ingredients and stir until just combined with no dry streaks remaining.
  • Transfer batter to prepared pan and spread evenly.
  • Bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
  • Cool in pan for 10-15 minutes before slicing.

Notes

Do not overmix the batter or cornbread will become tough.