Honey Butter Cornbread
A very easy-to-make cornbread, with a batter that comes together in a single bowl. Dip it into chili or serve it with your Thanksgiving or Christmas dinner - it's always a hit!
Servings: 9 slices
Ingredients
- 1 cup buttermilk
- 1 cup corn thawed from frozen OR canned OR fresh
- ¼ cup mild honey
- 1 stick butter melted
- 1 large egg
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt use ¼ teaspoon if using table salt
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
Optional sugar
- ⅓ cup light brown sugar add more or less to taste, or skip it entirely
Instructions
- Prep: Preheat oven to 400F. Line an 8- or 9-inch square baking pan with baking parchment, leaving an overhang. I recommend using a metal pan, glass or ceramic make the cornbread rise unevenly.
- Blend wet ingredients: Blend buttermilk, corn, honey, butter and egg until mostly smooth.Note: I use an immersion blender right in the mixing bowl so I have less dishes to wash, but a regular blender works. If you use a very high-powered blender such as a Vitamix, add the egg after everything else has been blended - else, the bread may come out tougher than desired. Also, the higher the blender power, the smoother the corn.1 cup buttermilk, 1 cup corn, ¼ cup mild honey, 1 stick butter, 1 large egg
- Finish blending: Pulse in optional sugar, baking powder and salt until fully combined. Place mixture in a medium-large mixing bowl if using a regular blender.2 teaspoons baking powder, ⅓ cup light brown sugar, ½ teaspoon fine sea salt
- Fold in flours: Using a rubber spatula or wooden spoon, fold in both flours just until combined - do not overmix. Some lumps are fine.1 cup yellow cornmeal, 1 cup all-purpose flour
- Bake: Spread batter in prepared pan. Bake at 400F for 20-25 minutes, or until center is fully baked.
- Cool: Place pan on a cooling rack to cool before slicing to serve. We always serve it warm, but it’s also delicious cold :)
