Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yields: 9 servings
Ingredients:
1 cup yellow cornmeal (fresh from your CSA share, if available)
1 cup all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
1/4 cup honey
1/2 cup unsalted butter, melted and slightly cooled (or Daily Crisis sweet cream butter)
2 large eggs, lightly beaten
Instructions:
Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan or cast-iron skillet with butter or non-stick cooking spray.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
In a separate medium-sized bowl, whisk together the milk, honey, melted butter, and lightly beaten eggs until fully incorporated.
Pour the wet ingredients into the dry ingredients, and mix gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can make the cornbread tough.
Pour the batter into the prepared baking pan or skillet, spreading it evenly with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean. If using a cast-iron skillet, the baking time may be slightly shorter, so check for doneness after 15-20 minutes.
Remove the cornbread from the oven and let it cool in the pan or skillet for 5-10 minutes. Then, slice into squares or wedges and serve warm with butter or your favorite accompaniments.
Enjoy your delicious homemade sweet cornbread!
