Ingredients
2large eggs
2tbsphoney
¾cupmilk,preferably whole but low-fat works too
1¼cupsall purpose flour,spooned into measuring cup and leveled off
¾cupyellow cornmeal
¼cupsugar,plus 2 tbsp more
1tbspbaking powder
1tspsalt
½cupunsalted butter,(1 stick) melted and cooled
Preparation
Preheat the oven to 350 degrees F degrees. Spray an 8-inch baking dish with nonstick cooking spray.
In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended. Do not overmix; it’s okay if there are a few lumps.
Spoon the batter into the prepared pan. Bake for 25 to 30 minutes, or until the top is set and golden. Cool the cornbread for 10 to 15 minutes in the pan, then cut into squares and serve warm.
