Homemade Cornbread
This is a basic cornbread that goes with pretty much any dinner – chili, soup, or just buttered up as a side. It’s slightly sweet but not cake-like, and you can have it on the table in under 40 minutes.
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Ingredients
Ingredients (~8-10 servings)
- 1 1/2 cups fine cornmeal
- 2 cups all-purpose flour plus more for dusting
- 1 Tbsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp sea salt
- 3/4 cup salted butter 1 1/2 sticks, melted, plus more for greasing
- 3/4 cup sugar
- 3 Tbsp honey
- 2 large eggs at room temperature
- 3/4 cup sour cream
- 1/3 cup whole milk
Instructions
- Preheat oven to 400F and grease a 9 x 13-inch baking dish with butter, then dust lightly with flour.
- Whisk together cornmeal, flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, whisk together melted butter, sugar, honey, eggs, sour cream, and milk until smooth.
- Add dry ingredients to wet ingredients and whisk until just combined, being careful not to overmix.
- Pour batter into prepared baking dish and spread evenly.
- Bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before cutting.
Notes
The top should spring back lightly when pressed and edges will pull away from the pan slightly when done.
Tried this recipe?Leave a comment below & let me know!