Sweet Cornbread
Source: Swanky Recipes
Click here to read about my experience making this recipe for my state meal challenge!
Servings: 8
Total time: 45 minutes
INGREDIENTS
- 1 cups yellow cornmeal
- 1 cups all-purpose flour
- ½ tsp salt
- ½ tsp baking soda
- ¼ tsp baking powder
- ¾ Tbs cornstarch
- ½ cup butter, melted
- 1 cups sugar
- ⅛ cup honey
- ½ tsp vanilla
- 2 large eggs
- 1 ⅛ cups buttermilk
DIRECTIONS
- Preheat the oven to 375 degrees F. While the oven is heating, melt 3 Tbs butter in a cast-iron skillet.
- In a medium bowl, whisk together cornmeal, flour, salt, baking soda, baking powder, and cornstarch.
- In a large bowl, add the melted butter, sugar, and honey.
- Whisk in the eggs one at a time, then add the buttermilk and vanilla.
- Slowly whisk the dry ingredients in with the wet ingredients, a little bit at a time. Stir until incorporated. The batter will be very thick and somewhat lumpy.
- Pour the batter into the cast-iron skillet and bake in the oven for 35 to 45 minutes, until the top is golden brown and a toothpick inserted comes out clean. Check at about 30 minutes–if the top starts looking dark but the middle is still jiggly, tent the baking dish with foil to prevent burning.
- Allow to cool completely, then cut into squares. Serve with butter and honey, or maple honey butter!