I am always looking for ways to improve upon a recipe but once in a while you find a recipe that needs no improvement. This best ever cornbread recipe is perfect just the way it is, there is no need to improve this recipe.
Cornbread can be enjoyed at any time of the year, however nothing tastes so good on a cold winters day than a bowl of chili or homemade soup and cornbread.
This cornbread also freezes well so if you find yourself with leftovers just pop them in the freezer to enjoy at a later date.
¼ cup honey
1 cup buttermilk
1 cup yellow cornmeal
1 cup flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
3 Tbsp melted butter
In a medium sized bowl beat together the egg, buttermilk and honey.
In a second bowl mix together all the dry ingredients. Combine all the wet and dry ingredients together in one bowl including the melted butter and mix well.
Spread the mixture into a buttered 8-inch square pan and bake at 425 for 20 minutes.This cornbread is delicious with a bowl of chili! It is also good with a bowl of thick homemade soup or corn chowder.This recipe comes together quickly, in fact it will probably take you longer to read the recipe than it will to mix up a batch! Next time you are looking for something to serve with your soup or chili give it a try!