- 2 1/2 tablespoons vegetable oil
- 2 1/2 cups fine stone-ground cornmeal
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups buttermilk
- 2 large eggs, lightly beaten
- 2 tablespoons honey
How to make this recipe
Preheat the oven to 400°. Grease an 8-inch-square baking pan with 1/2 tablespoon of oil. In a bowl, whisk the cornmeal, salt, baking powder and baking soda. In another bowl, whisk the buttermilk with the eggs, honey and the remaining 2 tablespoons of oil. Stir the buttermilk mixture into the dry ingredients with a rubber spatula just until blended.
Scrape the batter into the prepared pan and bake until the corn bread is golden brown and springy to the touch, about 20 minutes. Turn the corn bread out onto a rack to cool completely.
The corn bread can be wrapped in plastic and refrigerated for up to 3 days or frozen for up to 2 weeks.