Fluffy Honey Cornbread
A fluffy and moist cornbread enriched with honey and sour cream, perfect for any occasion.
Ingrédients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour Can substitute for gluten-free flour.
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk Use plant-based milk for lactose-free version.
- 1/4 cup sour cream Substitute with dairy-free sour cream if needed.
- 1/4 cup honey Agave syrup or maple syrup can be used as alternatives.
- 2 large eggs Flaxseed meal mixed with water can be used for vegan adaptation.
- 1/4 cup butter, melted Use a dairy-free alternative for lactose-free version.
Instructions
Preparation
- Gather all your ingredients and measure them out.
- Preheat your oven to 400°F (200°C).
- Grease an 8-inch square baking pan with butter or non-stick spray.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, combine the milk, sour cream, honey, eggs, and melted butter. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Carefully pour the batter into the greased baking pan and smooth the top.
Baking
- Place the pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let it cool slightly in the pan before transferring to a wire rack.
Serving
- Serve warm with butter and honey, or enjoy plain.
Notes
Allow cornbread to cool completely before storing. Can be frozen for up to three months. For vegan, substitute necessary ingredients.