My Favorite Cornbread

sallysbakingaddiction.com

Caleb Wagner

1 cup ( 120g) fine cornmeal

1 cup ( 125g) all-purpose flour ( spoon & leveled)

1 teaspoon baking powder

½ teaspoon baking soda

⅛ teaspoon salt

½ cup ( 115g) unsalted butter, melted and slightly cooled

⅓ cup ( 67g) packed light or dark brown sugar

2 Tablespoons (30ml) honey

1 large egg, at room temperature

1 cup (240ml) buttermilk, at room temperature*

Directions at sallysbakingaddiction.com

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