Name: Sweet Cornbread
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 8 servings
Ingredients: 10 tablespoons unsalted butter, melted, plus more for buttering the pan; 1 cup all-purpose flour, plus more for dusting the pan (see Cook's Note); 1 cup stone-ground cornmeal; 3/4 cup sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 cup buttermilk; 3 large eggs; 1 teaspoon pure vanilla extract; 2 tablespoons honey

Directions

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18m Easy 94%

CLASS

Preheat the oven to 350 degrees F. Butter and lightly flour a 9-inch cake pan. Be sure to remove any excess flour from the pan.
Whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl.
Whisk together 8 tablespoons of the butter with the buttermilk, eggs and vanilla in a small bowl until smooth.
Pour the butter mixture into the cornmeal mixture and stir until thoroughly combined. Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 30 minutes.
Let cool for 15 minutes before removing from the pan. Mix the honey and the remaining 2 tablespoons butter together in a small bowl, then spread all over the top of the cornbread to finish. Serve immediately or at room temperature.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)