Best Homemade Cornbread

Name: Best Homemade Cornbread
Yield: 9 servings
Cuisine: American,Southern,Tex-Mex
Ingredients: 2 large eggs; 2 tablespoons honey; ¾ cup milk (preferably whole but low-fat works too); 1¼ cups all-purpose flour, (spooned into measuring cup and leveled-off); ¾ cup yellow cornmeal; ¼ cup plus 2 tablespoons sugar; 1 tablespoon baking powder; 1 teaspoon salt; 1/2 cup (1 stick) unsalted butter, ( melted and cooled)

—·American,Southern,Tex-Mex

Prep—

Cook—

Total—

Onceuponachef

Ingredients

2 large eggs
2 tablespoons honey
¾ cup milk (preferably whole but low-fat works too)
1¼ cups all-purpose flour, (spooned into measuring cup and leveled-off)
¾ cup yellow cornmeal
¼ cup plus 2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, ( melted and cooled)

Instructions

3 steps

Preheat the oven to 350°F (175°C). Spray an 8-inch (20-cm) square baking dish with nonstick cooking spray.

In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended. Do not overmix; it's okay if there are a few lumps. Spoon the batter into the prepared pan. Bake for 25 to 30 minutes, or until the top is set and golden. Cool the cornbread for 10 to 15 minutes in the pan, then cut into squares and serve warm.

25 min

Progress

0 / 3 steps

Nutrition

Per serving (based on 9 servings)

Calories

216cal

Protein

4.0g

Carbs

30.0g

Fat

9.0g

Fiber

1.0g

Sugar

12.0g

Sodium

305mg

Saturated Fat

5.0g

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