Homemade Cornbread Recipe

This simple recipe for homemade cornbread is moist, just the right amount of sweet, and very soft on the inside. The edges are crispy brown. Great for a simple side dish!


SERVINGS: 12 SLICES OR MUFFINS – 1 cup (155 grams) yellow cornmeal – 1 cup (125 grams) all-purpose flour spooned and leveled – 1 teaspoon baking powder – ½ teaspoon baking soda – ¼ teaspoon salt – ¼ cup (60 grams) unsalted butter, melted and slightly cooled – ¼ cup (50 grams) granulated sugar – ¼ cup (85 grams) honey – 2 large eggs room temperature – 1 cup (240 ml) buttermilk room temperature


Heat the oven to 400°F (204°C). Grease an 8-inch square baking dish with butter or nonstick cooking spray. Set aside. Mix cornmeal, all-purpose flour, baking powder, baking soda, and salt in a large bowl.

Blue Rings


Put the granulated sugar, honey, eggs, and buttermilk in a different large bowl and mix them together using a whisk.

Blue Rings


Add the dry ingredients to the wet ones and mix them together until they are just mixed. Pour the batter into the baking pan that has been ready, and make it smooth.

Blue Rings


A toothpick stuck in the middle comes out clean after 18 to 22 minutes of baking at 400°F (204°C). The edges should be golden brown. Take it out of the oven and put it on a wire rack to cool. Once it's cool, cut it up and enjoy.

Blue Rings


also see

also see

The Best French Toast Recipe