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Honey Cornbread

Honey cornbread bakes in an 8-inch square pan until golden, with a tender crumb and a touch of sweetness. Let it rest for 10 minutes before cutting so the slices hold together.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting time 10 minutes
Total Time 45 minutes
Servings: 9 servings
Course: Side Dish
Cuisine: American
Calories: 242
Ingredients Equipment Method Notes

Ingredients
  

  • Nonstick cooking spray for greasing the pan
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 0.25 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1 cup whole milk
  • 0.33 cup honey
  • 1 egg large
  • 6 tbsp unsalted butter melted and cooled slightly

Equipment

  • 1 8-inch square baking pan

Method
 

  1. Heat the oven to 400°F.
  2. Coat an 8-inch square baking pan with nonstick cooking spray.
  3. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  4. In a separate bowl, whisk together the milk, honey, egg, and melted butter.
  5. Stir the wet mixture into the dry ingredients just until combined.
  6. Pour the batter into the prepared pan.
  7. Bake for 20 to 25 minutes, until golden and a toothpick inserted in the center comes out with a few moist crumbs.
  8. Let the cornbread rest in the pan for 10 minutes before cutting and serving.

Notes

For a tender crumb, stir the wet and dry mixtures just until combined. Store covered in the fridge for up to 4 days; freezer-friendly. For a dairy-free option, use unsweetened plant milk and dairy-free butter.