Ingredients
Scale
- 1/2 cup unsalted butter, melted and cooled slightly, plus extra for greasing
- 2 cups yellow cornmeal, preferably stone ground
- 1 cup unbleached all-purpose flour
- 1/3 cup sugar
- 4 tsp. baking powder
- 1 tsp. salt
- 1 1/2 cups buttermilk, at room temperature
- 2 eggs, at room temperature, well beaten
- 1/4 lb. unsalted butter, softened
- 3 Tbsp. honey
- 1/4 tsp. cinnamon
- 1/8 tsp. Kosher salt
Instructions
- Preheat the oven to 400 degrees.
- Grease a 9×13 inch metal baking pan.
- In a large bowl, thoroughly stir together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, mix together the buttermilk, eggs, and melted butter until just combined.
- Stir the wet ingredients into the dry ingredients just until combined.
- Spread the batter in the prepared pan.
- Bake until the edges are just beginning to pull away from the sides of the pan, about 18-20 minutes.
- Let stand in pan for about 5 minutes, cut into squares and serve warm.
- In a mixing bowl fitted with a paddle attachment, mix the softened butter, honey, cinnamon, and salt.
- Mix until combined.
- Enjoy the butter on your cornbread.