Ingredients

The following ingredients have 9 Servings
  • 1 cup all-purpose flour
  • ¾ cup cornmeal
  • 1 ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 2 large eggs
  • ½ cup buttermilk (well shaken)
  • 5 Tablespoons unsalted butter (melted and cooled)
  • 3 Tablespoons honey
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 2 Tablespoons salted butter

Instruction

  • Preheat the oven to 400 degrees F and spray a 9x9-inch baking pan with nonstick spray; set aside.
  • In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, and salt; set aside.
  • In a medium bowl, beat together the eggs, buttermilk, melted butter, honey, and vanilla extract.Then add in the sour cream until fully combined.
  • Add the wet ingredients to the dry ingredients, mixing just until combined.
  • Transfer the batter to the prepared baking pan and bake for 23 to 25 minutes until a toothpick comes clean when inserted into the center.
  • Slice the two tablespoons of salted butter into 4 or 5 slabs and place them on the top of the cornbread and cover with aluminum foil for 5 minutes to melt.
  • Enjoy or store in an airtight container for up to 4 days.