Ingredients:

  • 1 cup (160g) yellow cornmeal
  • 1 cup (125g) all-purpose flour
  • 2/3 cup (135g) granulated white sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1 cup (240ml) full-fat buttermilk
  • 2 tbsp (42g) honey
  • 2 large eggs

Instructions:

  1. Preheat your oven to 400°F (200°C) and grease an 8-inch square pan with butter or line it with parchment paper.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until no clumps remain.
  3. In a medium bowl, whisk together the melted butter, honey, eggs, and buttermilk until the mixture is smooth and unified.
  4. Pour the wet ingredients into the dry mixture and fold gently with a rubber spatula until just combined, stopping as soon as flour streaks disappear.
  5. Pour the batter into the prepared pan and smooth the top with a spatula.
  6. Bake for 25–30 minutes until the edges are deep golden mahogany and a toothpick inserted into the center comes out clean.
  7. Let the bread cool in the pan for 10 minutes before slicing.