Cornbread
HB-9756 · Hand-built original · American
A buttermilk cornbread made with browned butter and two sugars, baked until a toothpick comes out clean and brushed with honey butter.
AmericanAppetizer1 hr12 stars303 kcalVegetarian
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:12quantities adjust to match
Ingredients
- BATTER:
- 1 1/3 cup all purpose flour
- 2/3 cup yellow corn meal
- 1 1/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup white sugar
- 1/3 cup light brown sugar
- 1/2 cup unsalted butter, browned
- 2 large eggs
- 1 cup buttermilk
- 3 tablespoons heavy cream
- HONEY BUTTER:
- 1/4 cup unsalted butter, melted
- 3 tablespoons honey
- optional: flakey sea salt
Method
- Heat the oven to 375°F and line an 8x8 or 9x9 pan with parchment, or grease it well.
- Brown the butter in a pan over medium heat for 5 to 6 minutes until it bubbles and turns brown, then pour it into a bowl and let it cool until it is no longer hot.
- Whisk the flour, cornmeal, salt, baking powder, baking soda, white sugar and brown sugar in a large bowl.
- Whisk in the eggs, buttermilk, heavy cream and cooled browned butter until the batter is very smooth.
- Scrape the batter into the pan and bake for 25 to 28 minutes, until a toothpick pushed into the center comes out clean.
- Stir the melted butter and honey together for the honey butter. Rest the cornbread for 10 to 15 minutes, slice it, brush the tops with honey butter and finish with a sprinkle of flaky sea salt if you are using it.
Prep: 30 min · Cook: 30 min · Total: 1 h
Nutrition (per serving, where published)
303 kcalCalories
4.5 gProtein
40.3 gCarbs
14.3 gFat
8.4 gSaturates
0.6 gFibre
19.6 gSugars
463 mgSodium
67 mgCholesterol
97 mgPotassium
114 mgCalcium
1.7 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data