Cornbread
A versatile, golden cornbread that adapts to any meal—serve it savory with herbs and cheese, or sweet with honey and spices. Swappable mix-ins and toppings let you customize every batch.
Ingredients
Method
Preheat oven to 400°F (200°C). Grease an 8x8-inch baking pan with butter or oil.
In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
In another bowl, whisk eggs, milk, melted butter, and honey until smooth.
Pour wet ingredients into dry ingredients and stir until just combined—do not overmix; small lumps are fine.
Fold in any mix-ins (herbs, cheese, corn) until evenly distributed.
Pour batter into prepared pan and smooth the top. Sprinkle optional spice topping if using.
Bake for 22–28 minutes, until a toothpick inserted in the center comes out clean and the top is golden.
Cool in pan for 5 minutes, then turn out onto a wire rack or serve directly from the pan. Cut into 8 squares.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
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