A delightful twist on classic cornbread, featuring a touch of honey for sweetness and a golden crust.
Preheat your oven to 350°F (175°C) and grease an 8x8 inch baking pan.
Greasing the pan ensures the cornbread doesn't stick, making it easier to serve.
In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt.
Whisking the dry ingredients helps distribute the leavening agents evenly.
In another bowl, whisk together the buttermilk, egg, honey, and melted butter.
Ensure 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 the prepared pan and smooth the top.
Smoothing the top ensures even baking.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in 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 in the pan for 10 minutes before slicing into squares.
Cooling allows the cornbread to set, making it easier to cut.
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