Active Time
10 MIN
Total Time
30 MIN
Yield
Serves : makes one 8-inch square

How to Make It

Step 1    

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.

Step 2    

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.

Make Ahead

The corn bread can be wrapped in plastic and refrigerated for up to 3 days or frozen for up to 2 weeks.

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