A delightful cornbread loaf with a touch of honey for sweetness and a moist texture.
Preheat your oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and lightly dust it with cornmeal.
Dusting the pan with cornmeal adds a nice texture to the crust.
In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.
Whisking the dry ingredients ensures an even distribution of leavening agents.
In another bowl, whisk together the egg, buttermilk, honey, and melted butter until smooth.
Make sure the melted butter is not too hot to avoid cooking the egg.
Pour the wet ingredients into the dry ingredients and gently mix until just combined.
Do not overmix to keep the bread tender.
Fold in the corn kernels gently.
Ensure the corn kernels are evenly distributed for consistent flavor.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Check the bread at 50 minutes to avoid overbaking.
Let the cornbread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
Slice and serve the cornbread warm or at room temperature. Enjoy!
Serve with a drizzle of honey or a pat of butter for extra flavor.
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