Name: Honey Buttermilk Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 10
Ingredients: 2 sticks unsalted butter, melted, plus more for brushing; 1 cup granulated sugar; 1/2 cup honey; 4 large eggs, room temperature; 2 cups buttermilk; 2 cups all-purpose flour; 2 cups cornmeal; 2 teaspoons salt; 1 teaspoon baking soda

Ingredients

Units Scale

2 sticks unsalted butter, melted, plus more for brushing
1 cup granulated sugar
1/2 cup honey
4 large eggs, room temperature
2 cups buttermilk
2 cups all-purpose flour
2 cups cornmeal
2 teaspoons salt
1 teaspoon baking soda

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Instructions

Preheat oven to 400°F. Spray or lightly butter an 13 x 9" baking pan and set aside.
In a large mixing bowl, mix the melted butter, sugar and honey. Whisk in the eggs, one at a time, until well-combined. Whisk in the buttermilk.
In another mixing bowl, whisk together the flour, cornmeal, salt, and baking soda. Stir the dry ingredients into the wet ingredients, a bit at a time, until fully incorporated.
Pour the batter into the prepared pan and let sit for 5 minutes before baking.
Bake for 25-30 minutes, rotating halfway through, or until the top is golden brown and a cake tester inserted into the center comes out clean. Remove from the pan and brush with melted butter. Serve warm.

Prep Time: 10 mins
Cook Time: 25 mins