Homemade Cornbread

 **The Ultimate Homemade Cornbread: Sweet, Buttery, and Perfectly Moist**  

After experimenting with 10 different recipes, I’ve finally created the BEST Homemade Cornbread! It’s everything cornbread should be—easy to make, wonderfully sweet, rich with buttery goodness, and perfectly moist in every bite.  

As a kid, cornbread didn’t win me over. It always seemed dry, crumbly, and a little bland (unless it was drowning in butter). Fast forward to today, and I’ve become something of a cornbread enthusiast, determined to craft a recipe that changes the game. After plenty of trial and error, I can confidently say this is the sweet cornbread recipe you’ve been waiting for!  

Ready to transform your cornbread experience? Let’s bake!  

Ingredients

Cornbread Batter

• ▢1 1/4 cups all purpose flour
• ▢3/4 cup yellow cornmeal
• ▢1 teaspoon baking powder
• ▢1/2 teaspoon baking soda
• ▢1/2 teaspoon salt
• ▢1/2 cup butter melted and cooled
• ▢1/2 cup sugar
• ▢2 tablespoons honey
• ▢1 egg
• ▢1 cup buttermilk

Honey Butter Glaze

• ▢1 tablespoon honey
• ▢1 tablespoon butter

Instructions

1. Preheat oven to 375℉ and grease an 8×8 or 9×9-inch baking pan* with cooking spray.
2. In a large mixing bowl, stir together the flour, cornmeal, baking powder, baking soda and salt; set aside.
3. In a small bowl, whisk together the melted butter, sugar, honey and the egg. Then whisk in the buttermilk.
4. Pour the wet ingredients into the dry; stir until combined.
5. Pour the batter into the prepared baking dish.
6. Bake for 18-22 minutes*.
7. Make the Glaze
8. Combine the honey and butter in a small microwave-safe bowl.
9. Microwave just until the butter is melted.
10. Stir the mixture until combined then brush over the warm cornbread.
11. Serve warm.

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