Recipe information
Yield
Makes one 8-inch square cornbread Servings
Ingredients
1
cup all purpose flour
1
cup yellow cornmeal
2
teaspoons baking soda
1
teaspoon baking powder
1
teaspoon salt
1
/2 cup (packed) coarsely grated Monterey Jack cheese
3
/4 cup buttermilk
2
large eggs
3
tablespoons honey
1
/4 cup (1/2 stick) unsalted butter, melted
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Preparation
Step 1
Preheat oven to 425°F. Butter 8x8x2-inch metal baking pan. Whisk first 5 ingredients in medium bowl to blend. Stir in cheese. Whisk buttermilk, eggs, and honey in another medium bowl to blend. Add butter; whisk until blended. Add buttermilk mixture to dry ingredients; stir just until combined (do not overmix).
Step 2
Transfer batter to prepared pan. Bake until tester inserted into center of bread comes out clean, about 15 minutes. Cool completely in pan on rack. DO AHEAD Can be made 1 day ahead. Cover; store at room temperature.