Sweet Honey Homemade Cornbread

Those of you that know me, know that I love cornbread. I love it as bread, as pancakes, as part of tamale pie, and even ice cream (recipe forthcoming). For today, though, we'll just start with a basic, sweet and moist cornbread recipe. You can half this recipe and bake it in a cast iron skillet or smaller 9 x 9 baking dish. However, since it's honey cornbread, I decided that we all need at least a 9 x 13 pan... so here is what you'll need for a 9 x 13 pan:

Photo bypintrest

Ingredients:

• 2 tablespoon butter softened
• 2 cup cornmeal
• 2 cup all purpose flour
• 2 tablespoon baking powder
• 1/2 cup sugar
• 2 teaspoon salt
• 2 cup buttermilk
• 4 eggs
• 8 tablespoons butter melted
• 1/2 cup honey

Start by preheating your oven to 400°F. Grease a 9 x 13 inch baking pan with softened butter and set it aside. In a large mixing bowl, combine the cornmeal, flour, baking powder, sugar, and salt. Create a well in the center of the dry ingredients and add the buttermilk, eggs, melted butter, and honey. Gently stir the mixture until it's just combined, being careful not to overmix.

Once the batter is ready, pour it into the prepared pan and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with only a few crumbs. Let the cornbread cool in the pan for at least 10 minutes before slicing and serving.

Serve with honey, butter, (or honey butter), or simply enjoy plain!