sweet honey cornbread
recipe credit: for the love of cooking
Yield: 9-12 pieces
Prep Time: 10 min.
Cook Time: 30-35 min.
Total Time: 40-45 min.
1 cup flour (or substitute GF flour)
1 cup corn meal
1 Tbsp baking powder
1/4 cup sugar
1/2 tsp salt
1 cup buttermilk
1/4 cup honey
1/2 stick melted butter
2 eggs, lightly beaten
1 cup frozen sweet corn, thawed
Preheat oven to 375 degrees. Coat a small 8×8 baking dish with canola cooking spray.
In a bowl, mix the flour, corn meal, baking powder, sugar, and salt together until well combined.
In a separate bowl, whisk together the buttermilk, honey, melted butter, and beaten eggs. Pour the flour mixture into the egg mixture and mix until they are just combined. Do not over mix. Fold in the corn kernels. Pour into the prepared baking dish. Place into the oven and bake for 30-35 minutes, until a tester inserted in the middle comes out clean.
Allow the bread to cool for about 10 minutes before cutting and serving. Enjoy.