1/2 cup melted butter
1 cup buttermilk
2/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup cornmeal
1 cup flour
Preheat the oven to 375 and grease an 8×8 pan.
Whisk the eggs and buttermilk in a medium bowl.
Mix the dry ingredients — sugar, salt, baking soda, cornmeal and flour — in a large bowl.
Add the egg and buttermilk mixture to the dry ingredients and stir until just combined. Then mix in the melted butter. Don’t over-stir. Mix just until everything is combined.
Pour into your prepared pans and smooth the top with a spatula if necessary.
Bake for 30 minutes. Let cool in the pan, and then cut into squares and slather with butter and honey.
This recipe makes an 8×8 pan. I double the recipe if I want to use a 9×13 pan.
The melted butter starts to harden again if you stir it into the cold buttermilk and eggs – that’s why I wait till the end.
Check your cornbread with a toothpick before you take it out of the oven. It should come out clean. If you underbake it, the middle falls and becomes doughy. Gross.