Name: Homemade Cornbread
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 4 tbsp. (1/2 stick) salted butter, melted, cooled, plus more for pan -; 2 c. (280 g.) stone-ground yellow cornmeal -; 1 1/2 c. (180 g.) all-purpose flour -; 1/4 c. (55 g.) packed light brown sugar -; 1 tbsp. baking powder -; 1 1/2 tsp. kosher salt -; 1 tsp. baking soda -; 2 large eggs -; 1 1/2 c. whole milk -; 3/4 c. buttermilk -; 1/4 c. vegetable oil -; 1/2 c. (1 stick) unsalted butter, room temperature -; 1 tbsp. honey -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Homemade Cornbread

1. 4 tbsp. (1/2 stick) salted butter, melted, cooled, plus more for pan -

2. 2 c. (280 g.) stone-ground yellow cornmeal -

3. 1 1/2 c. (180 g.) all-purpose flour -

4. 1/4 c. (55 g.) packed light brown sugar -

5. 1 tbsp. baking powder -

6. 1 1/2 tsp. kosher salt -

7. 1 tsp. baking soda -

8. 2 large eggs -

9. 1 1/2 c. whole milk -

10. 3/4 c. buttermilk -

11. 1/4 c. vegetable oil -

12. 1/2 c. (1 stick) unsalted butter, room temperature -

13. 1 tbsp. honey -

How to cook deliciously - Homemade Cornbread

1. Stage

Preheat oven to 400°. Butter a 13"-x-9" baking dish. In a large bowl, whisk cornmeal, flour, brown sugar, baking powder, salt, and baking soda.

2. Stage

In a medium bowl, whisk eggs, milk, buttermilk, oil, and melted butter. Add to dry ingredients and mix with a wooden spoon until just combined. Pour into prepared dish.

3. Stage

Bake until cornbread is golden, the center feels firm to the touch, and a tester inserted into the center comes out clean, 25 to 28 minutes. Let cool slightly.

4. Stage

In a small bowl, using a rubber spatula, stir butter and honey until combined. Serve with cornbread.

5. Stage

Make Ahead: Butter can be made 1 week ahead. Store in an airtight container and refrigerate.