- 1 cup buttermilk
- 2/3 cup honey
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1 1/4 cup (6 1/4 ounces) all-purpose flour
- 1 cup (5 ounces) cornmeal
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
Adapted from keyingredient.com
Adjust oven rack to middle position and heat oven to 375 degrees. Grease 8-inch square baking pan. Whisk buttermilk, honey, eggs, and butter together in bowl until thoroughly combined and no streaks of honey remain. Whisk flour, cornmeal, salt, baking powder, and baking soda together in large bowl.
Whisk buttermilk mixture into flour mixture until thoroughly combined. Transfer batter to prepared pan. Bake until golden brown and toothpick inserted in center comes out clean, 30 to 35 minutes. Cool in pan for 5 minutes. Turn cornbread out onto wire rack and cool for 15 to 20 minutes. Serve.