A delightful twist on classic cornbread, this recipe incorporates a touch of honey and butter for enhanced flavor and a moist texture.
Preheat your oven to 375°F (190°C) and grease an 11x7-inch baking pan.
Greasing the pan ensures the cornbread doesn't stick and makes cleanup easier.
In a large mixing bowl, combine the flour, cornmeal, baking powder, salt, and baking soda.
Mixing the dry ingredients thoroughly ensures even distribution of leavening agents.
In another bowl, whisk together the eggs, milk, honey, and melted butter.
Ensure the butter is slightly cooled before mixing to prevent cooking the eggs.
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 baking pan and spread it evenly.
Spreading the batter evenly ensures uniform baking.
Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
Check the cornbread a few minutes early to avoid overbaking.
Let the cornbread cool slightly before slicing and serving.
Cooling allows the cornbread to set, making it easier to slice.
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