Honey Cornbread

🥘 Ingredients

• buttermilk 1 cup
• honey 0.67 cup
• eggs 2 large
• unsalted butter 4 Tbsp
• all-purpose flour 1 ¼ cup
• cornmeal 1 cup
• salt 1 tsp
• baking powder 1 tsp
• baking soda ¼ tsp

1. 1

   Even though we used 2/3 cup, we found that the type of honey didn’t affect the flavor of the cornbread much—except with very strong honey, such as buckwheat. That lent a distinctive deep, molasses-y flavor that some of our tasters didn’t like. The test kitchen’s favorite cornmeal is Anson Mills Fine Yellow Cornmeal.
2. 2

   Adjust oven rack to middle position and heat oven to 375°F. Grease 8-inch square baking pan . Whisk buttermilk , honey , eggs , and melted unsalted butter in bowl until thoroughly combined and no streaks of honey remain. Whisk all-purpose flour , cornmeal , salt , baking powder , and baking soda together in large bowl .
3. 3

   Whisk buttermilk mixture into flour mixture until thoroughly combined. Transfer batter to prepared pan. Bake until golden brown and toothpick inserted in center comes out clean, 30 to 35 minutes . Let cool in pan for 5 minutes . Remove cornbread from pan and let cool on wire rack for 15 to 20 minutes . Serve.