Irresistible Buttermilk Cornbread (Print Version)
Ingredients:
01 -
8 tablespoons of unsalted butter, melted (that's 1 stick for those who shun measuring tools).
02 -
1/2 cup granulated sugar.
03 -
1/4 cup honey, liquid gold basically.
04 -
2 large eggs at room temp (don't you dare think about using cold eggs).
05 -
1 cup of room temp buttermilk (the real MVP in this recipe).
06 -
1 cup all-purpose flour.
07 -
1 cup cornmeal (the essence of the cornbread).
08 -
1/2 teaspoon salt.
09 -
1/2 teaspoon baking soda.
10 -
A dab (1/2 tablespoon) of unsalted butter, melted for that final glorifying brush.
Instructions:
01 -
Kick things off by preheating your oven to a toasty 375 degrees. Grab your trusty 8x8 inch pan and either spritz it with spray or give it a loving caress of butter.
02 -
Whip out a bowl big enough to mix all your hopes and dreams in. Combine your melted butter, sugar, and honey until well-acquainted. Egg introduction time – make 'em feel welcome one at a time, until the mix says smooth operator. Now, the buttermilk makes its grand entrance – mix it in until just so.
03 -
Another bowl – this one's for your dry pals: flour, cornmeal, salt, baking soda. Get them all whisked up and ready to party. Then, bring both your wet and dry ingredients together. Stir with a spatula – gently now – until you can't see more than a lump or two. Pour the united mixture into your pan, and smooth it out like you're ironing a shirt.
04 -
Let the batter take a quick 3-minute breather – trust me on this. Then slide it into the oven for a golden brown tan, about 25-35 minutes. Keep an eye on it and suit it up with foil if it's looking a tad too sun-kissed.
05 -
Once the cake tester comes out as clean as a whistle, pull your creation from the oven. Give it a buttery brush of affection, and let it have a moment for 5-10 minutes. Slice it up and watch it disappear faster than your motivation on a Monday.