Get ready to transform your kitchen into a Southern comfort haven with this irresistible Homemade Cornbread that will make your taste buds dance! Imagine pulling a golden, honey-kissed cornbread out of the oven, its warm, buttery aroma filling your home with an inviting embrace. This isn't just any cornbread - it's a magical blend of sweet, tangy buttermilk and rich honey that elevates a classic American staple into a mouthwatering masterpiece that will have your family and friends begging for seconds.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup honey
- 2 eggs
- 1/4 cup butter, melted
Instructions
- Preheat your oven to 400°F (200°C). This ensures that your cornbread will bake evenly and rise properly.
- In a large mixing bowl, combine the dry ingredients: 1 cup of cornmeal, 1 cup of all-purpose flour, 1/4 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk them together until well blended to ensure even distribution of the leavening agent and sugar.
- In a separate bowl, mix the wet ingredients: pour in 1 cup of buttermilk, add 1/4 cup of honey, and crack in 2 eggs. Whisk these ingredients together until they are fully combined and the mixture is smooth.
- Next, melt 1/4 cup of butter in a microwave-safe bowl or on the stovetop. Allow it to cool slightly, then add it to the wet ingredients. Whisk again until everything is well incorporated.
- Now, pour the wet mixture into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the wet and dry ingredients together. Be careful not to overmix; it's okay if there are a few lumps remaining.
- Prepare an 8-inch square baking pan or a cast-iron skillet by greasing it with a little butter or cooking spray. This will help prevent the cornbread from sticking.
- Pour the batter into the prepared pan, spreading it evenly with a spatula. This will help the cornbread bake uniformly.
- Place the pan in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the cornbread from the oven and let it cool in the pan for about 10 minutes. This allows it to set and makes it easier to cut.
- After cooling, slice the cornbread into squares and serve warm. Drizzle with additional honey if desired for extra sweetness.
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Do not overmix the batter - a few lumps are perfectly okay and will help keep the cornbread tender.
- For extra richness, consider using a cast-iron skillet, which creates a crispy, golden crust.
- Check doneness with the toothpick method - it should come out clean with just a few moist crumbs.
- Let the cornbread rest for 10 minutes after baking to help it set and make cutting easier.
- For variations, try adding corn kernels, jalapeños, or shredded cheese to the batter.
- Store leftover cornbread in an airtight container and reheat briefly in the oven to restore its fresh-baked texture.
Nutrition Facts
Calories: 260kcal
Carbohydrates: 42g
Protein: 6g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 60mg
