Buttery Pecan Cornbread

Whenever I’ve made cornbread in the past, it’s turned out to be bland and dry. Why? Because I’ve always used one of those easy, store-bought mixes where you just add water, etc. Yup, totally guilty. The funny thing is, though, that cornbread is super easy to make from scratch. In fact, it takes just about as much effort to make it on your own as it does to go to the store, buy the box, add the water, and bake it. Plus, when you make it on your own, it turns out soft, sweet, and deliciously buttery. Give up the store-bought box and try this recipe below; you can thank me later. 

Here’s What You’ll Need:

1 Cup Cornmeal

1 Cup All Purpose Flour

1 TSP Baking Powder

½ TSP Baking Soda

⅛ tsp Salt

A Few Handfuls of Crushed Pecans

½ Cup of Butter

⅓ Cup Sugar

1 Cup Buttermilk

2 TBSPs Honey

1 Egg

Here’s How to Make It:

Step 1: Preheat your oven to 400 degrees, then butter the bottom and sides of a 9x9 inch baking pan.

Step 2: Melt ½ Cup of butter and let it cool off, while you mix your dry ingredients.

Step 3: Mix together the cornmeal, flour, baking powder, baking soda, salt, and crushed pecans in a mixing bowl.

Step 4: In a medium mixing bowl, whisk the sugar into the butter. Then add the buttermilk and honey and whisk some more.

Step 5: Crack an egg into the wet ingredients and whisk until everything is combined.

Step 6: Pour the wet ingredients over the dry ingredients and mix them together, making sure you don’t overmix them.

Step 7: Pour the cornbread batter into your baking pan, then bake for 20 minutes until the sides are golden brown.

Step 8: Serve with chili, soup, or on its own. Just enjoy it!