Buttermilk Cornbread
Ingredients
- 1 cup corn meal
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch salt
- 1/2 cup unsalted butter, melted
- 1/3 cup brown sugar, packed
- 2 tbs honey
- 2 eggs, room temp.
- 1 cup buttermilk, room temp.
Instructions
- Preheat oven to 400° F. Line your 8x8” brownie pan with parchment paper.
- In a large bowl, whisk together the first 5 ingredients.
- In a medium bowl, whisk together the butter, sugar and honey until smooth. Add in the egg and whisk until combined. Lastly whisk in the buttermilk.
- Add the wet to the dry and mix until just combined. Do not over mix. Transfer batter to pan and bake for 20-22 minutes or until toothpick comes out clean. Allow to cool at least 10 minutes prior to slicing.
Notes
If you don't have buttermilk, you can sub in 3/4 cup sour cream (or Greek yogurt) and 1/4 cup milk (or water) mixture.