Every time I make this cornbread, I’m transported back to my childhood kitchen, where the scent of baking cornmeal would fill the air on a chilly evening. Passed down through generations, this recipe is a cherished family tradition, and it’s one that I’m excited to share with you. Simple, rustic, and full of flavor, this cornbread is pure comfort food and the perfect addition to any family meal.
Cornbread
Short description
| Course Bread | Prep Time 2 hours, 10 min | Total Time 4 | Servings Any |
| Cuisine American | Cook Time 2 hours, 10 min | Experience Level 4 | Calories Any |
INGREDIENTS
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 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
- 1 cup buttermilk
Instructions
- Preheat oven to 400°F. Grease and lightly flour a 9-inch square baking pan or cupcake pan. Set aside.
- Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl and then set aside.
- Melt the butter and allow to slightly cool.
- In a medium bowl, whisk together the melted butter, brown sugar, and honey together until completely smooth and thick.
- Whisk in the egg into the same medium bowl until combined, then whisk in the buttermilk.
- Pour the wet ingredients into the dry ingredients and whisk all together until combined, don’t over-mix the ingredients.
- Pour batter into prepared baking pan or cupcake pan.
- Bake for 20 minutes or until golden brown on top and the center is cooked through. Use a toothpick to test. Edges should be crispy at this point.
- Allow to slightly cool before slicing and serving.
Serve cornbread with butter, honey, jam, or whatever you enjoy. Wrap leftovers up tightly and store at room temperature for up to 1 week
enjoy!
Dad's Backyard Cooking 
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