Serves: 9 pieces of cornbread


1 tablespoon flour
1 cup medium grind yellow cornmeal
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup unsalted butter, melted and cooled
1/3 cup dark brown sugar, packed
2 tablespoons honey
1 jumbo egg, at room temperature, whisked until a uniform, creamy color
1 cup buttermilk, at room temperature



Instructions: Preheat oven to 400 degrees F.



Coat the sides and bottom of an 8″ x 8″ baking pan, or a 9″ round cast iron skillet, with butter.


Place 1 tablespoon of flour in a tea strainer. 


Tap the tea strainer to release the flour over the buttered sides and bottom of the chosen baking container. 


Shake the flour around the cooking vessel as necessary to coat all of the butter with flour, shaking out any excess flour.


Sift the yellow cornmeal, flour, baking powder, baking soda, and salt together into a large bowl. 


Add the brown sugar to the dry ingredients. Whisk to be certain the dry ingredients are evenly distributed.  Set aside.


Whisk the melted butter, egg, and honey together until thoroughly combined. 


Add buttermilk and whisk to incorporate. 


Make a well in the dry ingredients. 


Pour the wet ingredients into the well. 


Use a fork to stir the wet and dry ingredients together until evenly moistened.  Do not over mix. 


Pour batter into prepared baking container.


Place container in the center of the oven and bake for 25-35 minutes or until golden brown on top.  Check at 25 minutes by using a toothpick inserted into the center of the pan to test doneness.  The toothpick should come out dry and clean.  If not, continue baking.


When done, remove the cornbread from the oven and set the baking pan on a trivet. 


Place a rack or plate on top of the baking pan.  Turn pan over to remove the cornbread from the baking pan.  Allow to cool slightly. 


Cut and place in a bowl or basket lines with a clean, cotton kitchen towel.  Cover with a clean, cotton kitchen towel or napkin to keep warm.