🌽 The Best Cornbread

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⏲️ Total Time
35 minutes

🧂 Ingredients - Cornbread

🌽 0.5 cup (69 g) cornmeal
🌾 1.5 cup (180 g) all-purpose flour
🍬 0.67 cup (132 g) granulated sugar
💨 1 Tbsp baking powder
🧂 0.5 tsp salt
🛢️ 0.33 cup (66 g) vegetable oil
🧈 3 Tbsp (42 g) butter, melted
🥚 2 large eggs, beaten
:glass_of_milk: 1.25 cup (284 g) milk

🧂 Ingredients - Honey Butter

🍯 0.5 cup honey
🧈 1 cup unsalted butter
🍡 0.5 cup marshmallow fluff

:cooking: Cookware

1 large bowl
1 rubber spatula
1 electric mixer

📝 Instructions

Step 1

Preheat the oven to 350°F. Lightly grease an 8 x 8 or 9 x 9 inch baking pan (I always use metal; glass pans will bake differently).

Step 2

For the cornbread, in a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Add the oil, butter, melted, eggs, beaten, and milk and stir with a whisk or rubber spatula until just combined. The batter will be runny.

Step 3

Spread the batter evenly in the prepared pan. Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Step 4

For the honey butter, whip the honey, unsalted butter, and marshmallow fluff together with an electric mixer. Best served at room temperature so it is soft and spreadable.

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