4tablespoonsunsalted butter+ additional butter greasing pan
¼cuphoney
Instructions
Preheat the oven to 400℉. Butter the bottom and sides of a deep 8-inch baking dish or 8-inch cast-iron skillet well and set aside.
To prepare homemade buttermilk, combine the milk and vinegar or lemon juice together and set to the side while preparing the remaining ingredients. Skip this step if you are using prepared buttermilk.
Over a large mixing bowl, sift the cornmeal, flour, baking powder, and salt together. Whisk to combine.
In a separate small bowl, whisk together the eggs, sugar, honey, and prepared buttermilk until well combined. Add this mixture to the flour and cornmeal and using a spatula, fold to combine. You want to mix until the dry ingredients are fully moistened, but don't overwork the batter.
Pour the cornbread batter into the greased baking dish. Bake for 20-25 minutes, until the center is set and a toothpick inserted into the center of the cornbread comes out dry.
Allow to cool for at least 10 minutes, and then slice into squares or wedges for serving.
Notes
Flour: Feel free to use whole white wheat flour or a 1:1 gluten-free all-purpose flour in place of the all-purpose flour. Milk: Use any fat percentage you like or replace the milk (and vinegar/lemon juice) with 1 cup and 1 tablespoon of buttermilk. Baking Powder: Any time you are baking or cooking with cornmeal, use aluminum-free baking powder to ensure that your cornbread does not have a metallic aftertaste. Dairy-Free Cornbread: Use unflavored, unsweetened non-dairy milk (for this recipe I personally prefer soy milk or almond milk) and your favorite non-dairy butter. Keep in mind you will want to cut the salt from 1 teaspoon to ½ teaspoon as non-dairy butter is typically salted. Storage: Once fully cooled, store cornbread in an airtight container for up to 2 days at room temperature. Alternatively, store the cornbread in an airtight container in the refrigerator for 5-6 days.