I’m always on the lookout for a cornbread recipe that’s similar to supermarket bakery cornbread, with the lightly sweet, sticky top. This is by far the closest I’ve gotten, and is definitely a keeper! I used cornmeal from the Jimmy Red corn we grew at work, which went through interesting color changes in the process – pinkish batter, bluish cornbread. Weird!

This is thick enough cornbread that this is a stupid-large slice!

Ingredients:

• 1 cup all-purpose flour
• 1 cup stone-ground cornmeal
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 10 tablespoons unsalted butter, divided
• 1 cup buttermilk
• 3 large eggs
• 1 teaspoon vanilla
• 2 tablespoons honey

Preheat your oven to 350 degrees. Butter and flour a 9″ cake pan.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt, then set aside.

In a medium bowl, melt 8 tablespoons of the butter. Whisk in the buttermilk, eggs, and vanilla.

My buttermilk had been frozen and thawed, so looked slightly curdled until it was all mixed together.

Stir the wet mixture into the dry mixture until evenly mixed.

Transfer to the prepared cake pan.

Bake 30-35 minutes, until a toothpick inserted in the center of the cake comes out clean.

Let cool in the cake pan for 15 minutes, then turn out onto a plate/platter.

Melt the remaining 2 tablespoons of butter and stir together with the honey.

Spread evenly over the top of the cornbread, then serve either warm or at room temperature.

Sweet Cornbread

From Food Network.

• 1 cup all-purpose flour
• 1 cup stone-ground cornmeal
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 10 tablespoons unsalted butter, divided
• 1 cup buttermilk
• 3 large eggs
• 1 teaspoon vanilla
• 2 tablespoons honey

Preheat your oven to 350 degrees. Butter and flour a 9″ cake pan.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt, then set aside. In a medium bowl, melt 8 tablespoons of the butter. Whisk in the buttermilk, eggs, and vanilla.

Stir the wet mixture into the dry mixture until evenly mixed. Transfer to the prepared cake pan and bake 30-35 minutes, until a toothpick inserted in the center of the cake comes out clean.

Let cool in the cake pan for 15 minutes, then turn out onto a plate/platter. Melt the remaining 2 tablespoons of butter and stir together with the honey. Spread evenly over the top of the cornbread, then serve either warm or at room temperature.