Ingredients and Weight:
- 2 cups (260g) stone-ground cornmeal
- 1 cup (240ml) buttermilk
- 1 large egg
- 2 tablespoons (30ml) honey
- 1 tablespoon (15g) baking powder
- 1 teaspoon (5g) salt
- 1/2 cup (115g) unsalted butter, melted
- 1/2 cup (50g) grated sharp cheddar cheese (optional)
- 1/4 cup (25g) chopped fresh parsley (optional)
Preparation Time:
15 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
3 (moderate)
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Grease a 9x13 inch (23x33 cm) baking pan.
- In a large bowl, whisk together the cornmeal, buttermilk, egg, honey, baking powder, and salt.
- Stir in melted butter and cheese (if using).
- Pour batter into the prepared pan and smooth out the top.
- Sprinkle with parsley (if using).
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
Per serving (1/8th of recipe):
- Calories: 250
- Fat: 12g
- Carbohydrates: 32g
- Protein: 6g
Dish Characteristics:
- Rich and moist
- Slightly sweet with a hint of honey
- Savory with the addition of cheddar cheese
- Perfect side dish for soups, stews, or chili
User Comments:
- "This cornbread is the best I've ever had! It's so moist and flavorful."
- "I love the combination of sweet and savory. The cheddar cheese gives it a nice kick."
- "This cornbread is a great way to use up leftover buttermilk. It's also really easy to make."
Special Precautions and Tips:
- To make sure your cornbread is cooked through, insert a toothpick into the center. If it comes out clean, the cornbread is done.
- If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- This cornbread can be stored in an airtight container at room temperature for up to 3 days.
