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Today I’m sharing this delicious Southern-style cornbread recipe! It’s super easy to make and perfect to serve with brisket or pulled pork—but if you’ve got a sweet tooth like me, try it with butter and jam. I actually love eating it last, almost like dessert, whenever we go out for BBQ and they serve it on the side. They call it “bread” in the South, but to me, it’s more like a lightly sweet cake. It’s made with cornmeal which is a coarse flour made from dried corn. People usually eat it with butter at room temperature or with a drizzle of honey, and honestly, it’s amazing both ways! Are you ready to do it?? 😉
View original recipe on cookpad.comPreheat the oven to 400°F (200°C).
Mix the dry ingredients in a bowl: the cornmeal (or polenta), flour, baking powder, baking soda, and salt.
Melt the butter and let it cool slightly. In a separate bowl, mix the butter with the brown sugar and honey until smooth and thick.
Add the egg, at room temperature, and mix well.
Add the buttermilk. Mix well.
Combine wet and dry ingredients. Stir just until incorporated; don’t overmix.
Prepare the pan. I used a square pan (as that’s how it’s often served in the South). Line it with parchment paper, pour in the batter, and bake for about 20 minutes. Keep an eye on it and test with a toothpick in the center to check doneness.
This is how it looks inside once baked: soft, moist, and delicious!! 😋
What are you waiting for?? 😜
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