ingredients:

1 cup (120g) fine cornmeal

1 cup (125g) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup (125g) butter, melted and slightly cooled

1/2 cup (67g) packed light or dark brown sugar

1 large egg

1 cup (240ml) buttermilk

Method:

Preheat oven to 400°F.

Grease you’re preferred pan. I use a mini muffin or square muffin tin.

Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside.

In a medium bowl, whisk the melted butter, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk.

Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not over mix.Pour batter into prepared baking pan.

Baking time will vary depending on the pan you choose.

Bake until golden brown on top and the center is cooked through. Cornbread is done when it springs back when touched.

Cool slightly before serving.

I serve my cornbread with a blackberry-honey compound butter.