This cornbread recipe is a delightful twist on the classic, offering a moist and flavorful experience.
Preheat your oven to 375°F (190°C) and grease a baking pan.
Greasing the pan ensures the cornbread doesn't stick and comes out easily.
In a mixing bowl, cream together the butter and sugar until smooth.
Using room temperature butter makes creaming easier and results in a smoother mixture.
Beat in the eggs and milk until well combined.
Whisking thoroughly ensures a uniform batter.
In another bowl, mix the flour, cornmeal, baking powder, and salt.
Sifting the dry ingredients can help avoid lumps in the batter.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cornbread tender.
Fold in the drained corn and honey.
Folding gently prevents breaking the corn kernels and keeps the batter airy.
Pour the batter into the prepared pan and spread evenly.
Spreading the batter evenly ensures uniform baking.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Check the cornbread a few minutes before the end of the baking time to avoid overbaking.
Let the cornbread cool slightly before slicing and serving.
Allowing the cornbread to cool helps it set and makes slicing easier.
Continue in our app for the best experience
