Honey-Buttermilk Cornbread

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Honey Buttermilk Cornbread

Diana Rattray

Honey-Buttermilk Cornbread

This cornbread browns nicely in the hot oven. For a crustier cornbread, heat the pan while the oven preheats before pouring in the batter.

Ingredients:

• 1 1/2 cups flour
• 1 1/4 cups stone ground cornmeal
• 2 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 3 large eggs
• 1 cup buttermilk
• 1/4 cup melted butter, cooled slightly
• 1/4 cup honey

Preparation:

Heat oven to 425°. Grease a 9-inch square baking pan or spray with baking spray.

Combine the flour, meal, baking soda, baking powder, and salt in a large mixing bowl.

In another bowl, whisk the eggs with the buttermilk, butter, and honey. Pour the egg mixture into the dry mixture and stir just until combined. Pour into the prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.

* By Diana Rattray

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