This honey cornbread is slightly sweet, tender, and absolutely delicious. Serve with a bowl of soup or chili or as a side to a holiday meal. If you’ve got leftover cornbread, save it for croutons or crumble it up into a glass of milk. Have you heard of cornbread in milk?

 Prep Time 10 minutes
 Cook Time 20 minutes

Ingredients

• 1 tablespoon butter softened
• 1 cup cornmeal
• 1 cup all purpose flour
• 1 tablespoon baking powder
• 1/4 cup sugar
• 1 teaspoon salt
• 1 cup buttermilk
• 2 eggs
• 4 tablespoons butter melted
• 1/4 cup Baker's Honey

Preheat the oven to 400 degrees F. Use the softened butter to grease a 9 or 10 inch square baking pan or cast iron skillet.

In a large bowl, mix together the cornmeal, flour, baking powder, sugar and salt.

Make a well in the middle of the dry mixture and add the buttermilk, eggs, butter and honey. Stir until just combined - do not overmix! Pour the batter into the prepared pan.

Bake for 20-25 minutes or until golden brown. Cool for at least 10 minutes.

If you prefer to make cornbread muffins, simply divide the batter into a greased 12 muffin cup tin and bake for 15 minutes.