Cornbread Recipe Bread/Muffins

INTRO

1 cup Yellow Cornmeal + 2 Tbsp (176g)*

1 cup All Purpose Flour + 3 Tbsp (150g)*

1/2 cup Light Brown Sugar

1 tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Salt

1/2 cup Butter Measured then melted

1 cup Buttermilk or Homemade Buttermilk*

2 Tbsp Honey

1 Large Egg

1 and 1/2 cups Whole Sweet Corn Kernels Canned, Drained*

US Customary – Metric

Instructions

Preheat the oven to 375°F (190°C) and spray a 9×9 square baking dish with non-stick spray and line it with parchment paper so that there is overhang on either side of the dish. Set aside.

Sift the all purpose flour into a mixing bowl and add the yellow cornmeal, brown sugar, baking powder, baking soda and salt and mix together.

Melt butter in a microwave safe bowl and then add the buttermilk and honey and mix together briefly.

Add the wet ingredients in with the dry, add the egg and then mix into a thick batter.

Add in the canned whole sweet corn kernels (drained) and fold them into the batter.

Transfer the batter to your prepared 9×9 square dish and smooth down.

Bake for 25 minutes until golden on top and a toothpick inserted into the center comes out clean.

Allow to cool for a few minutes and then use the parchment paper overhang to lift the cornbread out of the dish and place onto a wire cooling rack. Cut into squares and serve.