| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | one 8-square cornbread (about 12 servings) |
| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | one 8-square cornbread (about 12 servings) |
Ingredients
- Nonstick cooking spray
- 1 stick (4 ounces) unsalted butter
- 1 cup (140 grams) stone-ground yellow cornmeal
- 1 cup (125 grams) all-purpose flour
- 1/3 cup (65 grams) sugar
- 2 teaspoons baking powder
- 3/4 teaspoon fine salt
- 1/4 teaspoon baking soda
- 3/4 cup sour cream
- 1/3 cup (100 grams) honey
- 1/4 cup water
- 1 tablespoon vegetable oil
- 2 large eggs, beaten
Instructions
- Preheat the oven to 400 degrees F. Spray an 8-inch square baking pan with nonstick cooking spray and set aside.
- Place the butter in a small saucepan and cook over medium-high heat, stirring occasionally, until deep golden, 3 to 5 minutes. Immediately pour into a medium heatproof bowl and let cool.
- Meanwhile, place the cornmeal, flour, sugar, baking powder, salt and baking soda in a medium bowl. Whisk to combine and set aside.
- When the brown butter is cool, add the sour cream, honey, water, vegetable oil and eggs. Whisk together to combine.
- Make a well in the center of the dry ingredients with a spoon or rubber spatula, then pour in the liquid ingredients. Stir just until combined. Pour the batter into the prepared pan.
- Bake until the crust is golden and a toothpick inserted in the center comes out clean, 28 to 30 minutes.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 253 |
| Total Fat | 14 g |
| Saturated Fat | 7 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 1 g |
| Sugar | 13 g |
| Protein | 3 g |
| Cholesterol | 59 mg |
| Sodium | 177 mg |
| Serving Size | 1 of 12 servings |
| Calories | 253 |
| Total Fat | 14 g |
| Saturated Fat | 7 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 1 g |
| Sugar | 13 g |
| Protein | 3 g |
| Cholesterol | 59 mg |
| Sodium | 177 mg |
Reviews
I really liked this, but I love anything with brown butter. I added frozen corn kernels in for additional chew and interest.
A definite keeper! Best cornbread ever! Easy to make; doesn’t crumble; just the right amount of sweetness. This was my 5th recipe try and last! Thank you!
Great recipe is easy to follow and the brown butter take the boring corn bread recipe to a fabulous corn bread recipe. We loved ; and I believe I will make the recipe over and over I meant for ever. GREAT RECIPE! Thanks.
This cornbread is amazing! I baked it the night before, and served it the next day, and it was still very soft and moist! The honey flavor in this is really good. This is now our go-to cornbread recipe!
Delicious! I enjoyed the subtle crunch from the stone ground corn and it was really moist, not too sweet. What was left after dinner disappeared at breakfast! This is a keeper!!
Holy. Cow.
This Cornbread Is Amazing!!