Honey-Buttermilk Cornbread

Michiganders know better than to jinx the season of spring. Especially with the mild winter that we’ve had, everyone is afraid to even whisper that it might be spring. Because when we have, it’s snowed just to spite us. I had a snow day on April 1st once and thought it was a joke at first. Five inches is no joke. 

So when it starts getting warmer, all of us in Michigan apprehensively put our thick winter coats into the back of the closet and slowly open all of the windows to bring in the fresh air. I got a little ahead of myself today. I flung open all of the windows in my apartment, threw on a sundress and started basking in the aroma of spring. So, inspired by the weather, I pulled out one of my favorite spring/summer recipes  – honey and buttermilk cornbread. I found a basic cornbread recipe online last summer, but I added honey and buttermilk to it to make it super creamy.

You start by melting 1/2 cup (1 stick) of butter in a saucepan. 
When the butter is all melted, you remove it from heat and add 1 cup of sugar to it. Then, you add 2 eggs and 1 cup of buttermilk and stir until it all mixes.

In a separate bowl you measure out 1 cup of cornmeal, 1 cup of all-purpose flour, 1/2 teaspoon of baking soda and 1/2 teaspoon of salt. 

 Then, you combine the dry and wet mixture. Pour in 1/4 cup honey and stir it all together.

Pour the batter into a prepared square pan. I really like to line my baking pans with foil (I looked it up, aluminum foil is fine to line pans with) because then I can just pull the whole thing out and cut it into clean pieces.

Bake in the oven for 30-40 minutes at 375 degrees, or until a toothpick/knife comes out clean.

Mine came out a little dark, but it’s still delicious! This recipe is as laid-back and easygoing as spring itself, it takes ten minutes maximum to put all of the ingredients together and pop it in the oven. Cut it up while it’s warm and serve it to your friends on a calm, spring evening. Enjoy!


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