Simple Recipes for Every Day
Homemade Cornbread
![homemade cornbread in a baking pan with butter](https://images.themodernproper.com/billowy-turkey/production/posts/2021/Corn-Bread-21.jpeg?w=600&auto=compress%2Cformat&fit=crop&dm=1655473282&s=3ab56267b38330a91ccaea1ed8fc52ef)
- Serves: 6
- Prep Time: 15 min
- Cook Time: 20 min
Ingredients
- 1 cup fine cornmeal
- 1¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- ½ cup sugar
- 2 tablespoons honey
- 1 large egg, at room temperature
- ½ cup sour cream
- ¼ cup whole milk
Method
Preheat the oven to 400°F with a rack in the center position. Grease and lightly flour a 9x9-inch baking dish.
In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
In a large bowl, whisk together the melted butter, sugar, honey, egg, sour cream, and milk until smooth. Add the dry ingredients to the wet ingredients and whisk until just combined. Don’t overmix.
Pour the batter into the prepared baking dish. Bake for about 20 minutes, or until golden brown and or a tester inserted into the center of the cornbread comes out clean. Use a toothpick to test the center for doneness.
Let cool slightly before serving.
Note: Do not substitute with medium or polenta-style cornmeal as it’s gritty and doesn’t get tender.