My Favorite Cornbread Recipe: Best with Turkey Bacon & Chicken Ham
My Favorite Cornbread Recipe is a deliciously moist and hearty side that complements any meal, especially with turkey bacon and chicken ham.
Equipment
- 9-inch square baking pan
- Whisk
- mixing bowl
Ingredients
- 1 cup fine cornmeal
- 1 cup all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup unsalted butter melted and slightly cooled
- ⅓ cup packed light or dark brown sugar
- 2 Tablespoons honey
- 1 large egg at room temperature
- 1 cup buttermilk at room temperature
Instructions
- Preheat oven to 400°F (204°C). Grease and lightly flour a 9-inch square baking pan. Set aside.
- Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing.
- Pour batter into prepared baking pan. Bake for 20 minutes or until golden brown on top and the center is cooked through. Use a toothpick to test. Edges should be crispy at this point. Allow to slightly cool before slicing and serving. Serve cornbread with butter, honey, jam, or whatever you like.
- Wrap leftovers up tightly and store at room temperature for up to 1 week.
Notes
For longer storage, freeze baked cornbread for up to 3 months. Allow to thaw overnight in the refrigerator, then warm the cornbread in the microwave or in a 300°F (149°C) oven for 10 minutes.
Nutrition
Serving: 1sliceCalories: 190kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 27mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 4gVitamin A: 400IUCalcium: 70mgIron: 1mg
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