This cornbread is soft, but not too soft like a cake because of its 1:1 ratio of flour and cornmeal. The crumbs are moist and tender. The texture is nice and fluffy. The taste is sweet and a little bit savory with a lovely rich corn flavor.
- 8 tbsp. (1 stick) unsalted butter, melted
- ½ cup granulated sugar
- 2 eggs, room temperature
- 1 cup buttermilk, room temperature
- 1 cup all-purpose flour
- 1 cup cornmeal
- ½ tsp. salt
- 1/4 cup honey
- ½ tsp. baking soda
- Preheat oven to 375 degrees. Spray or lightly butter an 8×8 inch glass or metal baking pan, set aside.
- In a large mixing bowl, combine the melted butter, sugar and honey. Whisk in the eggs one at a time, beating until the mixture is smooth. Add the buttermilk and mix to combine.
- In a medium mixing bowl whisk together the flour, cornmeal, salt, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until only a few lumps remain.
- Pour the batter into the prepared pan, smoothing the top with the spatula to create an even layer.
- Allow the batter to sit for 3 minutes before placing in the oven to bake.
- Bake for 25-35 minutes or until the top is golden brown and a cake tester inserted into the center comes out clean.
- Remove from the oven, brush the top with butter and allow to cool for 5-10 minutes before slicing and serving.