Yield: 8 servings
Sweet Corn Bread
Golden like a ray of sunshine, this sweet cornbread has just the right amount of moisture and sponginess to go with your meals.
Ingredients
- 1 ¼ cups yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup brown sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup honey
- 2 eggs
- 1 ½ cups buttermilk
- ½ cup butter
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Instructions
- Preheat the oven to 425°F. If using a large cast iron skillet (around 12 inches), place it in the oven to heat. If not, you can use a 9x9 casserole dish.
- In a large mixing bowl, combine the cornmeal, flour, brown sugar, baking powder, baking soda, and salt.
- Add the honey, eggs, and buttermilk. Stir till combined and just slightly lumpy.
- Remove the cast iron skillet from the oven and add the butter. Let the butter melt completely and then pour in the cornbread.
- Bake for 18 to 20 minutes, or until a toothpick inserted in the middle comes out clean.
- Remove and serve with butter or honey butter.
Notes
Storage: Refrigerate any cooled leftovers in an airtight container for up to 5 days. To reheat it, sprinkle it with a bit of water and microwave it for up to 20 seconds or until warm.
Nutrition
Serving: 1, Calories: 319kcal, Carbohydrates: 44g, Protein: 6g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Cholesterol: 79mg, Sodium: 599mg, Fiber: 2g, Sugar: 17g