Easy Cornbread Recipe

Ingredients

• 3 large eggs, (at room temperature)
• 1 cup (237 ml) buttermilk, (at room temperature)
• 1 cup (237 ml) milk, (at room temperature)
• ½ cup (114 grams) sour cream, (at room temperature)
• 2 tablespoons (42 grams) honey
• 1 1/2 cups (274 grams) yellow cornmeal, (preferably stone-ground)
• 1 1/2 cups (191 grams) all-purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon baking soda
• 2 tablespoons (25 grams) granulated sugar
• 3/4 teaspoon fine sea salt
• 4 tablespoons (57 grams) unsalted butter, (melted)
• 8 ounces (227 grams) fresh or canned sweet corn, (drained and rinsed)
• 1 stick (113 grams) unsalted butter, (divided, at room temperature)
• 2 fresh jalapeños, (diced (remove ribs and seeds for less spice))
• 2 tablespoons (42 grams) honey

Steps

1. 1

   Adjust an oven rack to the middle position and heat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.

2. 2

   In a medium bowl, whisk together the eggs, buttermilk, milk, sour cream, and honey. Set aside.

3. 3

   In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, and salt. Push the dry ingredients up the sides of the bowl to make a well, then pour in the wet ingredients. Stir with a rubber spatula until just combined.

4. 4

   Gradually stir in the melted butter. Fold in the sweet corn, being careful not to overmix.

5. 5

   Pour the batter into the greased baking dish. Bake until the top is golden brown and the edges have pulled away from the sides of the pan, 30-40 minutes.

6. 6

   Transfer the baking dish to a wire rack and sit for 30 minutes-1 hour, until just warm. The cornbread is best served warm. Place leftovers in an airtight container and store at room temperature for up to 2 days.

7. 7

   While the cornbread is baking, in a small sauté pan on medium heat, melt 1 tablespoon (14 grams) of the butter. Add the diced jalapeños and sauté for 1 minute. Set aside to cool.

8. 8

   In the bowl of a stand mixer fitted with the whisk attachment, or with a hand mixer, whip together the remaining room temperature butter with the honey until fluffy, 2-3 minutes. Fold in the cooled, sautéed jalapeños. Serve with cornbread. If making ahead of time, remove to an airtight container and store in the fridge for up to 1 week.