Honey Sweet Cornbread
A comforting, fluffy cornbread sweetened with honey, perfect for any occasion and cherished family gatherings.
Ingredients
Dry Ingredients
- 1 cup cornmeal Finely ground cornmeal is preferred for the best texture.
- 1 cup all-purpose flour Use good-quality flour like King Arthur for a light and fluffy result.
- 1/4 cup sugar Adjust to your taste.
- 1 tablespoon baking powder Ensure it is fresh for the best rise.
- 1/2 teaspoon salt Enhances the flavors.
Wet Ingredients
- 1 cup milk Whole milk is ideal for creaminess.
- 1/4 cup honey Use local honey for a special touch.
- 2 large eggs Room temperature is preferred.
- 1/4 cup melted butter Use unsalted butter to control saltiness.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Grease an 8×8 inch baking pan or line it with parchment paper.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until smooth.
- In another bowl, whisk together milk, honey, eggs, and melted butter, ensuring the butter is slightly warm.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined; avoid overmixing.
Baking
- Pour the batter into the prepared baking pan and bake for 20-25 minutes, or until the top is golden brown and a toothpick comes out clean.
- Allow to cool in the pan for about 10 minutes, then transfer to a wire rack for further cooling.
Notes
Store any leftovers in an airtight container for up to 2 days at room temperature or refrigerate for up to a week. You can also freeze it for up to 3 months. Don’t forget to keep an eye on the color while baking and cover with foil if necessary.