Honey Cornbread

🥘 Ingredients

• all-purpose flour
  1.25 c
• baking powder
  1 tsp
• baking soda
  1/4 tsp
• buttermilk
  1 c
• cornmeal
  1 c
• eggs
  2 large
• honey
  2/3 c
• salt
  1 tsp
• unsalted butter
  4 Tbsp

🍳 Cookware

• 8-inch square baking pan
• bowl
• large bowl

1. 1

   Even though we used 2/3 cup, we found that the type of honey didn’t affect the flavor of the cornbread much—except with very strong honey, such as buckwheat. That lent a distinctive deep, molasses-y flavor that some of our tasters didn’t like. The test kitchen’s favorite cornmeal is Anson Mills Fine Yellow Cornmeal.
2. 2

   Adjust oven rack to middle position and heat oven to 375°F. Grease 8-inch square baking pan . Whisk buttermilk , honey , eggs , and melted unsalted butter in bowl until thoroughly combined and no streaks of honey remain. Whisk all-purpose flour , cornmeal , salt , baking powder , and baking soda together in large bowl .

   buttermilk: 1 c, honey: 2/3 c, eggs: 2 large, unsalted butter: 4 Tbsp, all-purpose flour: 1.25 c, cornmeal: 1 c, salt: 1 tsp, baking powder: 1 tsp, baking soda: 1/4 tsp
3. 3

   Whisk buttermilk mixture into flour mixture until thoroughly combined. Transfer batter to prepared pan. Bake until golden brown and toothpick inserted in center comes out clean, 30 to ⏱️ 35 minutes . Let cool in pan for ⏱️ 5 minutes . Remove cornbread from pan and let cool on wire rack for 15 to ⏱️ 20 minutes . Serve.