A delightful twist on classic cornbread, incorporating honey for a touch of natural sweetness.
Preheat your oven to 400°F (200°C).
Preheating ensures even baking and a proper rise.
In a large mixing bowl, combine the flour, cornmeal, sugar, salt, and baking powder.
Mixing the dry ingredients thoroughly ensures an even distribution of leavening agents.
In another bowl, whisk together the egg, buttermilk, honey, and melted butter.
Make sure the butter is slightly cooled to prevent cooking the egg.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Avoid overmixing to keep the cornbread tender.
Pour the batter into an ungreased 8x8 inch baking pan.
Spreading the batter evenly ensures uniform baking.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Check for doneness a few minutes early to avoid overbaking.
Let the cornbread cool slightly before cutting into squares and serving.
Cooling allows the cornbread to set and makes slicing easier.
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