Cornbread is a Native American quick bread made out of cornmeal.
Cornbread was a creation of the Native Americans. Later on, it became a cherished dish in the South. It started off as cornmeal mixed with water, but as time passed, people started incorporating buttermilk, eggs, chemical leaveners, and many more. Cornbread started off as a necessity to get people full, but now it has become a classic dish that is loved by many.
Ingredients
1 cup (120g) cornmeal
1 cup (125g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup (115g) unsalted butter, melted and slightly cooled
1/3 cup (67g) packed light or dark brown sugar
2 Tablespoons (30ml) honey
1 large egg, at room temperature
1 cup (240ml) buttermilk, at room temperature
Instructions
Preheat oven to 400°F (204°C). Grease and lightly flour an 8 or 9-inch square baking pan. Set aside.
Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing.
Pour batter into prepared baking pan. Bake for 20 minutes or until golden brown on top and the center is cooked through. Use a toothpick to test. Edges should be crispy at this point. Allow to slightly cool before slicing and serving. Serve cornbread with butter, honey, jam, or whatever you like.
Wrap leftovers up tightly and store at room temperature for up to 1 week.
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