Best Homemade Cornbread
 Golden, buttery, and just the right amount of sweet—this cornbread recipe belongs in your recipe box! Ingredients 2 large eggs 2 tablespoons honey ¾ cup milk (preferably whole but low-fat works too) 1¼ cups all-purpose flour, spooned into measuring cup and leveled-off ¾ cup yellow cornmeal ¼ cup plus 2 tablespoons sugar 1 tablespoon baking powder 1 teaspoon salt 1 stick (½ cup) unsalted butter, melted and cooled 2 large eggs 2 tablespoons honey ¾ cup milk (preferably whole but low-fat works too) 1¼ cups all-purpose flour, spooned into measuring cup and leveled-off ¾ cup yellow cornmeal ¼ cup plus 2 tablespoons sugar 1 tablespoon baking powder 1 teaspoon salt 1 stick (½ cup) unsalted butter, melted and cooled Instructions Preheat the oven to 350°F degrees. Spray an 8-inch baking dish with nonstick cooking spray. In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended. Do not overmix; it's okay if there are a few lumps. Spoon the batter into the prepared pan. Bake for 25 to 30 minutes, or until the top is set and golden. Cool the cornbread for 10 to 15 minutes in the pan, then cut into squares and serve warm. Freezer-Friendly Instructions: Cornbread tastes best when served fresh out of the oven, but it can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 for 4 hours on the countertop before serving. To reheat, wrap cornbread in aluminum foil and warm in a 350°F oven until hot. Alternatively, heat squares in the microwave at 50 percent power for 30 to 45 seconds, or until just hot; do not overheat or they will get tough. Preheat the oven to 350°F degrees. Spray an 8-inch baking dish with nonstick cooking spray. In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended. Do not overmix; it's okay if there are a few lumps. Spoon the batter into the prepared pan. Bake for 25 to 30 minutes, or until the top is set and golden. Cool the cornbread for 10 to 15 minutes in the pan, then cut into squares and serve warm. Freezer-Friendly Instructions: Cornbread tastes best when served fresh out of the oven, but it can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 for 4 hours on the countertop before serving. To reheat, wrap cornbread in aluminum foil and warm in a 350°F oven until hot. Alternatively, heat squares in the microwave at 50 percent power for 30 to 45 seconds, or until just hot; do not overheat or they will get tough. Nutrition Information Powered by Per serving (12 servings) Serving size: 1 square Calories: 216 Fat: 9g Saturated fat: 5g Carbohydrates: 30g Sugar: 12g Fiber: 1g Protein: 4g Sodium: 305mg Cholesterol: 53mg Per serving (12 servings) Serving size: 1 square Calories: 216 Fat: 9g Saturated fat: 5g Carbohydrates: 30g Sugar: 12g Fiber: 1g Protein: 4g Sodium: 305mg Cholesterol: 53mg