My family and I are really picky about cornbread. As far as I am concerned, it has to be really moist, and I actually prefer it on the sweet side! Especially when it is paired with a spicy chili (or the black bean soup that is following this post), it seems to be a nice balance.
My sister and I were complaining how there aren’t really any good mixes, (except for one that was like $8!) I finally decided that it was too ridiculous, and it was time to come up with a good recipe for super tender, moist, slightly sweet cornbread. Well, this was it. Very easy, and so good that I just about ate the whole pan while I “sampled” it ☺
1 cup cornmeal, (fine grind)
1 cup AP flour
1/2 cup sugar
½ tsp salt
1 Tbs baking powder
5Tbs melted butter
1 cup buttermilk
Preheat oven to 425 degrees. Prepare a 8×8” glass baking dish with baking spray.
Mix all of the dry ingredients together in a medium sized mixing bowl.
Melt the butter.
In a separate bowl, whisk together the buttermilk, melted butter and egg.
(beat egg first)
(add the buttermilk first so that the hot butter doesn’t cook the egg)
(add the butter to the other wet ingredients)
Add the wet ingredients to the dry ingredients and mix well.
Pour the batter into the baking dish and bake at 425 degrees for 20 minutes.
Top with butter and honey and serve hot!