Cornbread
- Yield: 9 1x
Ingredients
Units
Scale
- 130 g flour (1c)
- 175 g yellow cornmeal (or polenta, 1c)
- 50 g brown sugar (1/4c)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 115 g butter melted and cooled slightly (1/2c)
- 237 ml buttermilk (shake before measuring – 1c) Or 1c whole milk & 1T vinegar
- 1/4 cup honey
- 2 eggs
Instructions
- Preheat the oven to 200°C / 400°F and position a rack in the middle. Lightly grease a 9-inch cast iron skillet or 9-inch square baking dish with butter and place skillet/dish into the oven to heat up.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder (If using), baking soda and salt.
- Make a well in the centre and add the buttermilk, honey and eggs. Mix together well to combine, then add in the slightly cooled melted butter. Mix again until ‘just’ combined (don’t over mix).
- Carefully remove your ‘hot’ pan or dish from the oven with oven mitts, and pour the batter into the hot skillet or dish. Listen to that sizzle! That’s what you want.
- Bake until the cornbread begins to brown on top and a toothpick inserted in the centre comes out clean (about 20-23 minutes). Allow to cool for about 10 minutes before slicing and serving.