Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup honey
- 1/4 cup unsalted butter, melted
- 1/4 cup corn kernels (fresh, canned, or frozen and thawed)
- 1 jalapeño, finely chopped (optional for a spicy kick)
- 1/2 cup grated sharp cheddar cheese (optional for a cheesy flavor)
Instructions
- Preheat the Oven and Prepare the Pan:
- Preheat your oven to 400°F (204°C).
- Grease an 8-inch square baking dish or a similar-sized pan with butter or non-stick spray.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Combine Wet Ingredients:
- In another bowl, beat the buttermilk, eggs, honey, and melted butter until well combined.
- Combine Wet and Dry Ingredients:
- Add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix.
- Add Extras:
- Fold in the corn kernels, jalapeño, and cheddar cheese if using.
- Bake the Cornbread:
- Pour the batter into the prepared baking dish.
- Bake for 20-25 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Let the cornbread cool in the pan for about 10 minutes before cutting into squares.
- Serve warm with butter, honey, or your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
