Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup whole milk (or buttermilk for extra tang)
- 1 large egg, room temperature
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 tablespoon honey (optional for extra sweetness)
Instructions
- Preheat your oven to 400°F (200°C). Grease an 8×8-inch square baking pan or a 9-inch cast-iron skillet with butter or non-stick cooking spray. Setting the oven to a higher temperature helps create those crisp, golden edges we all love.
- In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt. Ensure there are no large lumps and that the baking powder is evenly distributed throughout the flour mixture.
- In a separate medium-sized bowl, beat the egg lightly. Whisk in the milk, melted butter, and honey (if using). Using room temperature ingredients helps the batter emulsify better, leading to a more consistent texture.
- Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to stir them together until just combined. Be careful not to overmix; a few small lumps are perfectly fine and will disappear during baking.
- Pour the batter into your prepared pan and spread it out evenly with a spatula. Place it in the center rack of the oven and bake for 20 to 25 minutes. You will know it is done when the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and let it sit on a wire rack for at least 10 minutes before slicing. This resting period allows the structure to set so the cornbread doesn’t crumble when you cut into it.
- Cook Time: 35 minutes
- Diet: Vegetarian