My Favorite Cornbread
, Makes 9 servings
A tender, honey-sweetened skillet-style cornbread made with buttermilk and brown sugar, mixed in two bowls.
| prepPreheat oven to 400°F / 204°C | |||||
| prepGrease an 8-inch or 9-inch square baking pan | |||||
| 120 g fine cornmeal | Whisk dry ingredients | Pour wet into dry; mix gently | Bake 400°F / 204°C, 20-25 min | ||
| 125 g all-purpose flour, spooned & leveled | |||||
| 1 tsp baking powder | |||||
| 1/2 tsp baking soda | |||||
| 1/8 tsp salt | |||||
| 113 g unsalted butter, melted & slightly cooled | Whisk butter, sugar & honey smooth | Whisk in egg | Whisk in buttermilk | ||
| 67 g light or dark brown sugar, packed | |||||
| 30 ml honey | |||||
| 1 large egg, room temperature | |||||
| 240 ml buttermilk, room temperature | |||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.