This cornbread has sugar in it — which is a polarizing topic in the cornbread community. Some prefer a more savory, but I think adding sugar makes this naturally sweet side even better.
Tip technique: Don't over-mix the batter. It's best to leave it a little lumpy than to overwork it.
Swap options: Different sugars work well with cornbread. You can swap honey for maple syrup or white sugar for dark.
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/2 cup sugar
- 1/2 tablespoon baking powder
- 1/2 tablespoon kosher salt
- 2 eggs, well beaten
- 2/3 cup whole milk
- 2 tablespoons honey
- 1 stick butter, melted, plus one tablespoon
1. Preheat oven to 350°F. Mix the flour, cornmeal, sugar, baking powder and salt together in medium mixing bowl until fully incorporated.
2. In a separate bowl, mix eggs, milk and honey together.
3. Add wet ingredients to dry and stir vigorously for 5 seconds. Add the stick of melted butter and stir another 5 seconds. Mixture should just come together, do not over mix.
4. Add the last tablespoon of butter to a baking pan and heat in the oven for 5 minutes. Remove pan from oven and swirl to coat. Add the cornbread mixture to pan and spread out evenly. Cook for 20 minutes, or until cake tester comes out clean.
5. Let rest for 10 minutes, cut into 8 portions and serve.