Cornbread
HB-14590 · Hand-built original · American
A golden, honey-sweetened cornbread with brown sugar and buttermilk, baked in a square pan until just set in the middle.
AmericanBread1 hr9 servings216 kcalVegetarianDiabeticRenal
Main ingredient: cornmeal
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:9quantities adjust to match
Ingredients
- 1 cup fine cornmeal
- 1 cup all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/3 cup packed light or dark brown sugar
- 2 Tablespoons honey
- 1 large egg, at room temperature
- 1 cup buttermilk, at room temperature
Method
- Heat the oven to 400°F and grease and flour a 9-inch square pan.
- Whisk the fine cornmeal, all-purpose flour, baking powder, baking soda, and salt together in a large bowl.
- In a second bowl, whisk the melted unsalted butter with the packed brown sugar, honey, large egg, and buttermilk until the wet mixture is smooth.
- Pour the wet ingredients into the dry and stir only until no dry cornmeal remains, taking care not to over-mix the batter.
- Scrape the batter into the prepared pan and bake for about 20 minutes until the cornbread is golden and cooked through.
- Cool the cornbread slightly in the pan before cutting it into squares and serving warm.
Total: 1h 0m
Nutrition (per serving, where published)
216 kcalCalories
6.6 gProtein
34.6 gCarbs
15.9 gFat
1.5 gSaturates
2.8 gFibre
5.7 gSugars
204 mgSodium
61 mgCholesterol
162 mgPotassium
72 mgCalcium
1.7 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data