55 minutes
A moist and tender cornbread made with fresh corn and served with a delectable honey butter topping.
Unsalted Butter For Pan, for preparing the pan
to taste
Medium Grind Cornmeal
0 oz
0 oz
tablespoons
teaspoons
teaspoons
each
0.25 fluid ounces
0.25 fluid ounces
Corn, freshly cut or frozen
0 oz
Melted Unsalted Butter, for batter
0 oz
Melted Butter For Honey Butter
tablespoons
tablespoons
Flake Salt, for finishing
to taste
1. Prepare the Pan and Preheat the Oven
Preheat your oven to 350°F (180°C). Grease a 13 x 9-inch baking dish with unsalted butter or nonstick spray and line the bottom with parchment paper.
2. Mix Dry Ingredients
In a large bowl, whisk together cornmeal, flour, granulated sugar, baking powder, sea salt, and freshly ground black pepper.
3. Combine Wet Ingredients
In a separate bowl, stir together the eggs, whole milk, and buttermilk.
4. Combine Wet and Dry Ingredients
Fold the wet ingredients into the dry ingredients, then add the corn and melted butter, folding until just combined.
5. Bake the Cornbread
Pour the batter into the prepared baking dish and bake for 30 to 40 minutes, until the center springs back when touched.
6. Prepare Honey Butter
While the cornbread is baking, mix together the melted butter and honey in a small bowl.
7. Finish with Honey Butter
Once the cornbread is baked, pour the honey butter over the top, let it absorb slightly, and finish with a sprinkle of flake salt.
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