Honey Cornbread
Description
With 10 ingredients, this moist cornbread recipe is sweetened with honey, made with olive oil, and uses whole-wheat flour. Plus, frozen corn kernels are folded into the batter to create pops of fresh sweet corn flavor throughout.
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Ingredients
- 1½ cups (160g) whole wheat pastry flour
- 1 cup (136 g) yellow cornmeal
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup buttermilk
- ¾ cup frozen corn kernels, thawed
- 2 large eggs
- ¼ cup + 2 tablespoons honey, divided
- ¼ cup + 1 tablespoon olive oil, divided
- Flaky sea salt
Instructions
- Set a 10-inch cast-iron skillet on middle rack of oven; heat oven to 400°F (204ºC).
- Whisk together flour, cornmeal, baking powder, baking soda, and salt.
- In a food processor or blender, pulse together buttermilk, corn, eggs, ¼ cup honey, and ¼ cup oil until combined, 15–20 pulses (corn lumps will remain).
- Make a well in the dry ingredients and pour in wet ingredients into well. Using a rubber spatula, gently fold mixture just to combine (small pockets of flour are OK.)
- Carefully remove cast-iron skillet from oven; pour remaining tablespoon oil into skillet, swirling to coat bottom of skillet.
- Pour batter into skillet and smooth top with spatula.
- Carefully return skillet to oven and bake cornbread until golden on top and a toothpick inserted in the center comes out clean, 24–25 minutes.
- Microwave remaining 2 tablespoons honey, in a microwave-safe bowl, for 30 seconds on medium power.
- Brush warm honey over surface of warm corn bread; sprinkle with sea salt. Let cool 15 minutes.
Notes
Cast-iron skillet: most pan sizes are measured edge to edge on the bottom side. Cast-iron skillets are different and should be measured edge to edge on the top size.
General storing: Remove the cornbread from the skillet. Wrap in plastic wrap or store in an airtight container at room temperature or in the fridge. This recipe keeps well for 4 days.
For the freezer: This recipe freezes like a dream. Remove the cornbread and cut into individual servings. Wrap in plastic wrap and freeze for 1 to 2 months. To serve, be sure to thaw completely at room temperature for several hours or overnight before serving.
Reheating cornbread: Microwave for 20 seconds or so until warm or place in a 200ºF oven for 5 to 10 minutes.
Nutrition
Serving: 1pieceCalories: 239kcalCarbohydrates: 33gProtein: 5gFat: 11gSaturated Fat: 2gCholesterol: 42mgSodium: 346mgFiber: 2gSugar: 15g
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