Honey Cornbread

Printed from: www.grandmotherskitchen.net

Ingredients

Makes one 8-inch cast iron pan size

8 portions

1 cup buttermilk, or you can put 1 Tablespoon pure lemon juice into 1 cup 10% cream or whole milk

1 1/4 cups all purpose flour

1 cup cornmeal, we used medium grit

1 teaspoon salt

1 Teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup honey

2 eggs

1/8 cup butter, at room temperature

Directions

1. Preheat the oven to 375 degrees F.

2. Grease an 8-inch cast iron frying pan. You can use a cake pan if you don't have a cast iron frying pan.

3. If you do not have buttermilk and are making your own, pour 1 Tablespoon pure lemon juice into 1 cup whole milk or 10% cream.

4. Stir together the flour, cornmeal, salt, baking powder and baking soda in a bowl.

5. Put the honey, eggs and butter into a mixing bowl. Using an electric hand mixer, beat until combined. Beat on low for 2-3 minutes.

6. Add the buttermilk and beat in.

7. Add the flour mixture a little at a time beating in as you add. Beat just long enough to combine the ingredients. Use a spatula to stir in from the sides and bottom of the mixing bowl.

8. Transfer the batter into the prepared pan.

9. Place to bake on the center rack of the preheated oven. Bake 25-30 minutes.

10. Do a toothpick test in the center of the cornbread at 25 minutes. If the toothpick comes out clean it is ready, if not leave in the oven 5 more minutes. Our cornbread took 30 minutes to bake.

11. Remove and place onto a cooling pad. Let the cornbread cool a little before cutting it.

12. This cornbread is extra delicious warm from the pan. It will keep nicely for 3 days. Refrigerating breads make them last longer.

ENJOY!

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