Recipe courtesy of Tia Mowry
Episode: Thanksgiving!
Cornbread
Total:
35 min
Active:
10 min
Yield:
8 to 10 servings
Level:
Easy
Total:
35 min
Active:
10 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

  • 1/4 cup unsalted butter, melted, plus 1 tablespoon, for greasing the pan
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon kosher salt
  • 1 cup buttermilk
  • 1/2 cup corn kernels, frozen or canned
  • 1/4 cup honey
  • 2 large eggs

Directions

Preheat the oven to 400 degrees F. Generously grease a 9-inch baking pan with 1 tablespoon of butter.

In a small bowl, mix the cornmeal, flour, baking powder, sugar and salt. In another bowl, whisk together the melted butter, buttermilk, corn, honey and eggs. Using a rubber spatula, add the wet ingredients to the dry and mix just until combined. Do not overmix.

Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes.

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