Cornbread, you don’t get much for southern than that! I love the stuff! It’s also so simple and easy to make and goes great with a chili or soup in the winter or accompanies a smoked brisket phenomenally in the summer. This is my simple recipe that I have adapted some the Joy of cooking cookbook, but my biggest and most important change is that I used Buttermilk instead of regular milk, which makes all the difference 🙂 I hope you enjoy it!
Combine cornmeal, whole wheat flour, baking powder and soda, and salt.
My big helper is helping me combine the water ingredients, buttermilk, eggs and honey. Stir well to beat eggs and make sure the honey is well incorporated.
Add Wet to dry and stir to combine. Also add the melted butter at this point. If you add it to the cold milk the butter with become solid be butter flakes in the milk.
Prepare you baking dish with a thin layer of butter, I don’t use cooking sprays but this works really well and without the chemicals.
Spread batter in the baking dish and shake dish to evenly distribute.
Bake for about 20-25min until solid throughout and brown around the edges 🙂
- 1¼ cup corn meal
- ¾ cup whole wheat flour
- 3-4Tbsp Honey
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- 1⅓ cup butter milk
- 2 Tbsp butter, melted
- Combine cornmeal, flour, baking powder, baking soda, and salt in a bowl. SHift to combine
- Combine honey, eggs, and milk in a separate bowl. Stir to combine. Make sure honey is incorporated well.
- Add wet ingredients into dry ingredients. Add melted butter at this step too (don't add to cold milk or you will get butter flakes in milk) Stir until just combined.
- Spread evenly into a prepared baking dish, I used 9x9ish ceramic dish, but use what you have!
- Bake in 425degree oven for 20-25min, until firm throughout.
- Enjoy!
