Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F, with a rack in the middle. Sift together the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Beat together the yogurt or buttermilk, milk, honey, and eggs in another bowl. Place the butter in a 9x9 inch heatproof baking pan or a 9-inch cast-iron skillet. Place in the oven for 3 or 4 minutes, or until the butter melts. Remove the pan from the oven, and brush the butter over the sides and bottom. Pour off the excess melted butter into the yogurt and egg mixture. Stir together. Quickly fold the liquid ingredients into the dry ingredients with just a few strokes of a wooden spoon. Don't worry about lumps; you don't want to overwork the batter. Pour the batter into the pan or skillet. Bake at once for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Cool in the pan on a rack or serve hot.
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Funny Vampire
vampire@yahoo.comI made this cornbread for a party and it was a huge hit. Everyone loved it!
Kiran Amir
k69@gmail.comThis is the best cornbread recipe I've ever tried. It's so moist and flavorful. I will definitely be making it again.
Wanita Cheryl Barnard
w_b72@yahoo.comI've never made cornbread before, but this recipe was so easy to follow. It turned out great!
Agg G to gff
gff_a@gmail.comI'm not a big fan of cornbread, but this recipe changed my mind. It's so delicious!
Muvimi Kids
kidsmuvimi57@yahoo.comThis cornbread is a keeper. I'll definitely be making it again.
sumpa
sumpa56@yahoo.comI'm so glad I found this recipe. It's the best cornbread I've ever had.
Balal Magar
bm@hotmail.comThis cornbread is so good, I could eat it every day.
Immanuel Lubinda
lubindai17@aol.comI've made this cornbread several times now, and I've never been disappointed. It's always a hit with my family and friends.
Jyothi Karimpudi
karimpudi69@hotmail.comI made this cornbread for my family, and they loved it! Even my picky kids ate it all up.
Demo October
o_demo82@gmail.comThis cornbread is a great way to use up leftover corn. I always have a few ears of corn left over after a cookout, and this is the perfect way to use them up.
Jerry Boy
jerry_boy@yahoo.comI've tried several different cornbread recipes, and this one is definitely my favorite. It's so easy to make and always turns out perfect.
gina loccisano
loccisano-g68@gmail.comI love that this recipe uses buttermilk. It gives the cornbread a tangy flavor that I really enjoy.
Muhammad Bux
b_m41@gmail.comI made this cornbread in a cast iron skillet, and it turned out perfectly. The crust was crispy and the inside was moist and fluffy.
MD AB Manik Sarker
a_md37@hotmail.frI wasn't sure about the sugar in this recipe, but I'm glad I tried it. It gives the cornbread a slightly sweet flavor that I really enjoyed.
Mamsy Marota
mmamsy@yahoo.comI've made this cornbread several times now, and it's always a success. It's my go-to recipe for cornbread.
Devinder Singh Devindersingh
d.d@yahoo.comThis cornbread is so versatile. I've served it with everything from chili to chicken fried steak, and it's always a hit.
JJRDZ PLAYZ
pjjrdz@aol.comI love that this recipe uses whole kernel corn. It gives the cornbread a great texture.
Numan Khalid
nkhalid@aol.comThis recipe is so easy to follow, even for a beginner baker like me. The cornbread turned out perfect!
Said Elabsi
e@aol.comI made this cornbread for a potluck and it was a huge hit! Everyone loved it.
Graham Dirks
g@yahoo.comThis cornbread is the best I've ever had! It's so moist and flavorful, and the perfect side dish for any meal.