Cornbread: A Taste of Tradition
My cornbread memories take me back to camping trips and barbecues. This southern staple, however, has its roots in Native American cuisine, where cornmeal was a dietary essential. Over time, cornbread evolved into the moist, hearty, slightly sweet comfort food we know and love today.
A good batch of cornbread can elevate any meal, but when it’s not made correctly, it can end up tasting like a dry brick. This Southern Honey Cornbread recipe avoids that fate, delivering a tender, flavorful bread with just the right balance of sweetness and saltiness.
How to Serve Southern Honey Cornbread
Cornbread is a versatile dish that shines in many settings:
- Straight from the oven: Serve it warm with butter and honey, as is customary in the South.
- Paired with chili or soup: Its hearty texture perfectly complements a bowl of savory chili, stew, or soup.
- For croutons: This recipe also works beautifully for cornbread croutons.
- Thanksgiving stuffing: It makes a wonderful base for stuffing.
Freshly Baked is Best
Cornbread is at its best when eaten freshly baked. As it cooks, the bottom and sides develop a deep brown crust with a crisp, caramelized texture. While this texture fades after a day or two, the bread still tastes delicious if warmed before serving.
If you have leftovers, reheat them gently to restore their warmth and softness. Whether you’re enjoying it fresh from the oven or the next day, Southern Honey Cornbread brings a taste of home and tradition to your table.
Southern Honey Cornbread
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 ½ teaspoons baking powder
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup buttermilk
- 2 eggs
- 1/4 cup butter melted
- 1/4 cup honey
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
- In a separate bowl, combine the buttermilk, eggs, melted butter, and honey. Mix well.
- Add the wet ingredients to the dry ingredients, stirring until just combined (don’t overmix).
- Generously butter an 8x8-inch square baking dish or a 9-inch round pan.
- Pour the batter evenly into the prepared pan.
- Place the pan in the oven and bake uncovered for 10 minutes.
- Reduce the oven temperature to 375°F (190°C). Cover the pan loosely with foil to prevent over-browning, and bake for an additional 10-15 minutes.
- Insert a toothpick into the center of the cornbread. If it comes out clean, the cornbread is done.
Nutrition
Enjoy!
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