Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Yellow cornmeal: 1 cup (125g)
- Granulated sugar: 1/2 cup (100g)
- Baking powder: 4 teaspoons (20g)
- Salt: 1 teaspoon (5g)
- Butter, melted: 1/2 cup (113g)
- Large eggs: 2
- Buttermilk: 1 cup (240ml)
- Honey: 1/4 cup (60ml)
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Grease a 9x9-inch baking dish.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, whisk together the melted butter, eggs, buttermilk, and honey.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared baking dish and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving.
Nutritional Information:
Per serving (1/8 of the recipe):
- Calories: 250
- Fat: 10g
- Saturated fat: 5g
- Cholesterol: 70mg
- Sodium: 250mg
- Carbohydrates: 35g
- Dietary fiber: 2g
- Protein: 5g
Dish Characteristics:
- Moist and fluffy texture
- Golden color with a slightly crispy exterior
- Sweet and slightly tangy flavor
- Perfect for breakfast, brunch, or as a side dish
User Comments:
- "This cornbread is absolutely delicious! It's the perfect balance of sweetness and savory."
- "I've made this cornbread several times and it always turns out perfect. It's a family favorite."
- "I love the golden color of this cornbread. It's so beautiful and it tastes amazing."
Special Precautions and Tips:
- Make sure to use buttermilk for this recipe, as it gives the cornbread its characteristic tangy flavor. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.
- Do not overmix the batter. Overmixing can result in a tough cornbread.
- Let the cornbread cool slightly before serving, as it will continue to cook in the hot pan.
