Buttermilk, honey and butter all help to make this loaf of cornbread worthy of stealing the show at your next summer potluck.
- 1 cup all-purpose flour (120 grams)
- 1 cup yellow cornmeal (138 grams)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk (250 ml)
- ⅓ cup honey (113 grams)
- 6 tablespoons unsalted butter , melted and cooled (85 grams)
- 1 large egg
- 1 large egg yolk
Preheat oven to 375°F. Butter 9-inch cast iron skillet. Alternately, you can use 9-inch round cake pan.
In large bowl, combine flour, cornmeal, baking powder, baking soda and salt.
In separate bowl whisk together buttermilk, honey, butter, egg and egg yolk. Add buttermilk mixture to dry ingredients and mix until just combined.
Pour batter into prepared skillet or cake pan. Bake until golden and toothpick inserted into center comes out with few moist crumbs, about 30-35 minutes.
Serve warm or at room temperature with butter and honey if desired.
Calories: 286kcal, Carbohydrates: 40g, Protein: 6g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 71mg, Sodium: 258mg, Potassium: 237mg, Fiber: 2g, Sugar: 13g, Vitamin A: 374IU, Calcium: 89mg, Iron: 2mg