With leaves changing colors, football on the TV, and the fall season coming into full force, we’re sharing our favorite complement to your chili—cornbread! Depending on the region in which people live or were raised, they may have differing opinions about how cornbread should taste. Should it be sweet or savory? Is it a side dish or a dessert? We aren’t taking any hard stances, but we do enjoy this recipe in which sugar not only adds the perfect amount of sweetness but also contributes to the moist texture. 

Cornbread

Ingredients

• 1 cup cornmeal 
• 1 cup all-purpose flour 
• 1 tsp. baking powder 
• 1/2 tsp. baking soda 
• 1/8 tsp. salt 
• 1/2 cup unsalted butter, melted and slightly cooled 
• 1/3 cup packed light or dark brown sugar 
• 2 Tbsp. honey 
• 1 large egg, at room temperature 
• 1 cup buttermilk, at room temperature 

Directions 

1. Preheat oven to 400°F (204°C). Grease and lightly flour an 8 or 9-inch square baking pan. Set aside.
2. Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing.
3. Pour batter into prepared baking pan. Bake for 20 minutes or until golden brown on top and the center is cooked through. Use a toothpick to test. Edges should be crispy at this point. Allow to slightly cool before slicing and serving. Serve cornbread with butter, honey, jam, or whatever you like.
4. Wrap leftovers up tightly and store at room temperature for up to 1 week.

Source: https://sallysbakingaddiction.com/my-favorite-cornbread/#tasty-recipes-66416-jump-target