Classic Buttery Cornbread (Printer-Friendly Version)

# What You'll Need:

→ Dry Ingredients

01 - 1 cup (120g) fine cornmeal
02 - 1 cup (125g) all-purpose flour
03 - 1 teaspoon baking powder
04 - ½ teaspoon baking soda
05 - ⅛ teaspoon salt

→ Wet Ingredients

06 - ½ cup (113g) unsalted butter, melted and cooled
07 - ⅓ cup (67g) brown sugar
08 - 2 tablespoons honey
09 - 1 large egg, room temperature
10 - 1 cup (240ml) buttermilk, room temperature

# Let's Cook!:

01 - Heat oven to 400°F. Grease and flour 9-inch square pan.
02 - Whisk dry ingredients. Separately mix butter, sugar, honey, egg, and buttermilk.
03 - Pour wet into dry ingredients, whisk until just combined. Don't overmix.
04 - Pour into pan, bake 20 minutes until golden and center is done.

# Recipe Notes:

01 - A soft, moist, and buttery cornbread with crisp edges and perfect sweetness.

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