This cornbread is incredibly moist, with a buttery texture and crispy edges. It’s definitely not one for of those dry cornbreads that just crumble apart as soon as you bite into them. Using honey when making cornbread will give it a nice flavor and because honey is definitely sweeter than sugar, less is needed to achieve the same results.
This homemade cornbread ca easily be well stored by simply wrapping it in plastic wrap or aluminum foil and leave it out at room temperature. If you want your cornbread to stay fresh for longer, wrap it in plastic wrap and store it in the fridge for one week. It’s one of those recipes that your guests will ask for.
Just whisk the dry ingredients (flour, cornmeal, sugar, baking powder, and salt) together in a big bowl. Then, in a separate bowl, combine the liquid ingredients (melted butter, milk, oil, and eggs). Pour the liquid into the dry and mix together until smooth. Then just pour the batter into the pan and bake.
The cornbread will puff up so light and fluffy in the oven, and you’ll see the edges starting to become golden brown and crispy. When a toothpick inserted in the thickest part comes out clean or with a few moist crumbs
- 1/2 cup cornmeal
- 1 1/2 cups flour
- 2/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup oil
- 3 tablespoons melted butter
- 1 tablespoon honey
- 2 eggs beaten
- 1 1/4 cups milk
- Preheat oven to 350º.
- In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
- Next, add the oil, melted butter, honey, eggs, and milk.
- Pour everything into a greased 8-inch square pan.
- Bake for 35 minutes.
- Refrigerate up to 1 week.