Homemade Cornbread

• 1 cup Fine cornmeal

1 1/4 cup All purpose flour

2 tsp Baking powder

1/2 tsp Baking soda

1/2 tsp Sea salt

• 1/2 cup (1 stick) Unsalted butter, melted and slightly cooled

1/2 cup Sugar

2 Tbsp Honey

1 Large egg, at room temp

1/2 cup Sour cream

¼ cup Whole milk

1. Preheat the oven to 400°F. Grease and lightly flour a 9x9-inch baking pan.
2. In a large bowl, whisk the cornmeal, flour, baking powder, baking soda, and salt together.
3. In a medium bowl whisk the melted butter, sugar, honey, egg, sour cream and milk together until smooth.
4. Pour the wet ingredients into the dry ingredients and whisk until just combined. Don’t over mix it.
5. Pour the batter into the prepared baking pan. Bake for 20 minutes, until golden browned and cooked through. Use a toothpick to test the center for doneness. Allow to cool slightly before serving with butter and honey if desired.

Note: Do not buy medium grind cornmeal. You’re looking for cornmeal in the flour section of your grocery store, not in the grain section. Bob’s Red Mill corn meal (for example) is listed as medium grind and while we love their products, medium grind or polenta style cornmeal doesn’t get tender enough in this recipe and you’ll be left with dry gritty bread.