Buttery and slightly sweet, our classic cornbread is barbecue-ready side dish.
- Prep time 10 minutes
- Total time 1 hour
- Portion size 9 servings
Ingredients
Method
Preheat oven to 350°F; line 8-inch cake pan with 2 sheets of parchment paper, leaving overhang on all sides. Grease parchment paper; set aside.
In bowl, stir together cornmeal, flour, sugar, baking powder and salt. Whisk in butter, oil, milk, eggs and honey just until smooth and evenly combined (do not overmix).
Scrape batter into prepared cake pan; let stand for 5 minutes. Bake until cake tester inserted in centre of bread comes out clean, 30 to 35 minutes. Let cool for 10 minutes before serving. Cut into 9 squares and serve with butter, if desired.
(Make-ahead: Can be stored in airtight container at room temperature for up to 3 days or frozen for up to 3 months.)
Nutritional facts Per serving: about
- Calories 270
- Total fat 13 g
- Saturated fat 5 g
- Cholesterol 55 mg
- Sodium 305 mg
- Total carbohydrate 33 g
- Fibre 1 g
- Sugars 13 g
- Iron 1.6 mg
