Easy Cornbread Recipe

Preheat oven to 400 degrees F. Grease (I like to use butter) and flour an 8 or 9-inch square baking pan. Set aside.

In a medium bowl whisk together the cornmeal, flour, baking powder, baking soda, and salt. Set aside.

In a separate bowl, whisk together the melted and slightly cooled butter, brown sugar, and honey until thoroughly combined. Next, add the egg and whisk until incorporated. Finally, add the buttermilk, whisking thoroughly until smooth.

Pour the wet ingredients into the bowl with the dry ingredients and mix well to combine - try to avoid over-mixing.

Transfer the batter into the greased baking pan and to the preheated oven. Baked for approximately 20 minutes, or until a toothpick inserted into the center comes out clean and the top is golden with crispy edges. Allow your cornbread to cool for a few minutes before slicing and serving.

Keep leftovers wrapped in plastic wrap and at room temperature. Best enjoyed within 5-7 days.