My Favorite Cornbread Recipe
By Sally · sallysbakingaddiction.com
40 min
Makes one 8- or 9-inch square pan
A tender, honey-sweetened cornbread with a golden crust, baked in a square pan.
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| 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, whisk until combined | Pour into pan, bake 400°F / 204°C, 20–25 min | |
| 125 g all-purpose flour (spooned & leveled) | ||||
| 1 teaspoon baking powder | ||||
| 1/2 teaspoon baking soda | ||||
| 1/8 teaspoon salt | ||||
| 113 g unsalted butter, melted and slightly cooled | Whisk butter, sugar & honey until smooth | Whisk in egg, then buttermilk | ||
| 67 g packed light or dark brown sugar | ||||
| 30 ml honey | ||||
| 1 large egg, at room temperature | ||||
| 240 ml buttermilk, at room temperature | ||||
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