A delightful twist on classic cornbread, enhanced with a touch of honey for a sweet and moist finish.
Preheat your oven to 400°F (200°C).
Preheating ensures even baking and a perfect golden crust.
Grease an 8x8-inch baking pan with butter or non-stick spray.
Greasing the pan prevents sticking and makes cleanup easier.
In a large mixing bowl, whisk together the milk, melted butter, and egg until well combined.
Ensure the butter is not too hot to prevent cooking the egg.
Add the cornmeal, flour, sugar, baking powder, and salt to the wet ingredients and stir until just combined. The batter will be slightly lumpy.
Avoid overmixing to keep the cornbread tender.
Pour the batter into the prepared baking pan, spreading it evenly.
Use a spatula to ensure the batter is evenly distributed for uniform baking.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Check for doneness a few minutes early to avoid overbaking.
Remove the pan from the oven and immediately drizzle the honey over the top, spreading it evenly.
Adding honey while the cornbread is hot allows it to soak in for extra flavor.
Let the cornbread cool slightly before slicing and serving.
Cooling helps the cornbread set, making it easier to slice.
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