Homemade Cornbread
This barbeque staple simply must be on the table this summer!
Equipment:
- Large and medium mixing bowls
- 9×9” square baking pan
- Measuring cups and spoons
- Whisk for mixing
Ingredients:
- 1 cup fine cornmeal
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ⅛ tsp salt
- ½ cup unsalted butter, melted and slightly cooled
- ⅓ cup packed brown sugar
- 2 tbsp honey
- 1 large egg (at room temperature)
- 1 cup buttermilk (at room temperature)*
Note: No buttermilk? No worries – add 2 tsp white vinegar (or fresh lemon juice) to a 1 cup measure (liquid preferably for ease) and fill the rest of the measuring cup with milk (whole is best, but lower-fat is fine). Stir and let sit for at least 5 minutes to create an easy sour milk substitute.
Instructions:
- Preheat your oven to 400°F and lightly grease and flour your baking pan.
- In your large mixing bowl add your cornmeal, flour, baking soda, baking powder, and salt and mix.
- In your medium mixing bowl (or large pyrex) add the melted butter, brown sugar and honey and whisk together. It will appear oily, but continue whisking until smooth and thick.
- To your wet ingredients, add the egg and mix well, then add the buttermilk and mix again.
- Pour your wet ingredients into the dry and whisk until just combined. Avoid over-mixing.
- Pour batter into your prepared baking dish and bake for 20 minutes or until golden brown on the top with crispy edges. A toothpick test should come out clean.
- Allow to cool before slicing and serve!
Storage: Leftovers can be wrapped in plastic or in an air-tight container for around a week. But you can freeze it for 3 months, just let it thaw overnight in the fridge when you need it.
(Adapted from Sally’s Baking Addiction)