Ingredients:

  • 1 cup (120g) yellow stone-ground cornmeal
  • 1 cup (125g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg, lightly beaten
  • 1 cup (240ml) buttermilk
  • 1/4 cup (60ml) vegetable oil or melted unsalted butter
  • 2 tbsp (30g) unsalted butter, melted
  • 1 tbsp honey

Instructions:

  1. Preheat oven to 400°F (200°C/Gas Mark 6). Grease the cornbread pan generously with butter or cooking spray.
  2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the egg, buttermilk, and oil (or melted butter).
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
  5. Pour the batter into the prepared cornbread pan, filling each wedge evenly.
  6. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the edges are golden brown.
  7. While the cornbread is baking, whisk together the melted butter and honey in a small bowl.
  8. Immediately after removing the cornbread from the oven, brush the top with the honey-butter glaze.
  9. Let the cornbread cool in the pan for a few minutes before carefully removing the wedges and serving warm.