This cornbread is an old tried and true recipe. Yes I’ve already shared it before but that was years ago so most all of you probably missed it, plus that was for a smaller pan. Here I made 1 1/2 times my original recipe so you could have enough for a 13 by 9 pan, or in other words enough for Thanksgiving.
The title of this bread may seem so braggy (let’s pretend that’s a word), but really it is my all time favorite cornbread! It not like some of the dry, lifeless cornbread you may find elsewhere. This cornbread is incredibly moist, and soft and basically just perfect. It’s everything you’d want your cornbread to be, and then some when you eat it warm with the whipped honey butter recipe included.
I can’t count how many times I’ve made this cornbread and every time people are always fighting for the last piece. Try it and you’ll see why! Oh and did I mention it’s unbelievable easy to make? No electric mixer required, just a few bowls and a whisk and some seriously easy prep.
I’m not the only one who loves this bread, you can head to my old post to read the feedback and reviews here.
The Best Cornbread
Yield: About 15 servings
- 1 1/2 cups cornmeal
- 1 1/2 cups buttermilk
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 6 Tbsp butter , melted (I just used salted)
- 1 cup unsweetened applesauce (at room temperature)
- 1/4 - 1/2 cup granulated sugar, depending on how sweet you like it
- 3 Tbsp honey
- 3 large eggs
In a large mixing bowl, whisk together cornmeal and buttermilk until well blended, allow to rest at room temperature for 30 minutes. Preheat oven to 375 degrees during last 5 minutes of mixture resting. Butter a 13 by 9-inch baking dish, set aside
In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside. Add melted butter, applesauce, sugar, honey and eggs to cornmeal mixture and whisk until well combine. Stir in dry ingredients and whisk just until combine and no longer lumpy. Pour mixture into prepared baking dish, spread into an even layer and bake 25 - 35 minutes until toothpick inserted in center comes out clean. Cool 5 - 10 minutes before slicing. Serve with honey or whipped honey butter (recipe in notes below). Store in an airtight container.
Recipe source: Cooking Classy
For the whipped honey butter: In a mixing bowl, using an electric mixer, whip together 1/2 cup softened salted butter, 1/3 cup honey, and 1/4 cup powdered sugar until mixture becomes light and fluffy, about 2 minutes.