The Pioneer Woman Tasty Kitchen
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Honey Cornbread

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Level: Easy

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Description

This is one of the best cornbread recipes I’ve made so far. It’s simple and delicious. I love the crusty sweet texture and it’s beautifully paired with chili. It takes just a couple minutes to whip up, and in less than 45 minutes, you’ll have delicious Honey Cornbread.

Ingredients

  • 1 cup Corn Meal (fine Ground)
  • 1-¼ cup White Wheat Flour (All-purpose Will Do)
  • 1 teaspoon Salt, I Used Kosher Salt
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Baking Soda
  • 1 cup Low-fat Buttermilk
  • ⅔ cups Honey
  • 2  Large Eggs
  • 4 Tablespoons Butter, Melted

Preparation

Preheat your oven to 375°F (190°C) and prepare an 8×8 pan with nonstick cooking spray (or butter) and set aside.

To a small bowl, combine the corn meal, flour, salt, baking powder and baking soda. Whisk all of dry ingredients to combine (my way of sifting). Set aside.

In a large mixing bowl, combine the buttermilk, honey, eggs and melted butter. Whisk to combine. With a rubber scraper or whisk, gently fold in the dry ingredients until just incorporated. Be careful not to overwork the batter.

Pour batter into prepared 8×8 pan and place in preheated oven and bake at 375°F (190°C) for 30-35 minutes or until a toothpick comes out clean when inserted in the center of the pan.

Allow cornbread to cool directly in pan for 5 minutes. Once it has cooled, you can turn it out onto a cooling rack to cool for an additional 15 minutes.

This cornbread goes great with a bowl of chili.

Recipe adapted from Cook’s Country.

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