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Cornbread

Cornbread

10 mins prepServes 8

This cornbread recipe combines corn meal, all-purpose flour, and a mix of sugars for sweetness, resulting in a moist and flavorful bread. It features browned butter and offers flexibility in sweetness, proving to be a standout compared to boxed mixes.

8 servings

What you need

corn meal

1 cup corn meal

all purpose flour

1 cup all purpose flour

salt

1 ¼ tsp salt

baking powder

1 tbsp baking powder

baking soda

½ tsp baking soda

white sugar

½ cup white sugar

brown sugar

⅓ cup brown sugar

butter

½ cup butter

organic eggs

buttermilk

1 cup buttermilk

heavy cream

3 tbsp heavy cream

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Instructions

1: Combine all your dry ingredients.

2: Melt and brown your butter over medium heat. Once it starts to bubble, keep moving it just until it browns. Remove from heat and pour it into a glass container; place into the freezer to cool for a few minutes.

3: Mix wet ingredients into dry. Stir to combine. Add in browned butter and stir.

4: Spray a 9x9 glass baking dish. Pour in batter. Bake at 375° for about 25 minutes or until center no longer jiggles.

5: Top with butter and honey mixed together.

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