Easy One Bowl Cornbread

The aroma of cornbread baking in the oven is beyond amazing. If comfort has a smell, this is it. This ONE BOWL cornbread is crisp and golden on the outside and incredibly moist on the inside. Plus, there's a hint of honey, which perfectly balances the cornmeal and salt in the recipe. After devouring a slice, you'll be picking up those lingering moist crumbs with the tips of your fingers. Guaranteed.

My cornbread is slightly unique in that I add granulated sugar AND honey. I love how the sugar creates the caramelized/crisp top, while the honey melds its subtle sweetness with the inherent sweet flavor of cornmeal. I'm pretty confident this version will become your new favorite.

This cornbread is so dang delicious, it needs nothing else. That said, a little slather of butter or drizzle of honey puts each warm slice over the top.

And wait until you see how easy this recipe is! It's made in ONE bowl, and you can use practically ANY baking pan you have - round or square - or a cast iron skillet (the skillet should be about 9 inches). You can also use the batter to make muffins in a regular or mini muffin pan (reduce the cooking time to 15 minutes). And get this - if you double the recipe, you can use your 9x13-inch pan and have more cornbread to go around (or save)! When using a 9x13-inch pan, the cooking time will be closer to 35 to 40 minutes.

About the cornmeal: Use yellow cornmeal. White works fine, but it just doesn’t look the same.

Want gluten-free cornbread? Substitute gluten-free baking mix for the flour (1:1). No need to change anything else.

Don't be shy when you're greasing your pan: Generously coat your baking pan with cooking spray or butter. I suggest butter; it prevents sticking AND adds great flavor AND encourages a caramelized bottom.

Easy One Bowl Cornbread 

Cooking spray or butter for greasing the pan
1 cup all-purpose flour or gluten-free baking mix
1 cup yellow cornmeal
1/2 cup granulated sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/3 cup melted butter
3 tablespoons honey
1 large egg

Preheat the oven to 400 degrees. Generously coat an 8- or 9-inch square or round baking pan or cast iron skillet with cooking spray or butter. Set aside.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
Whisk in the milk, butter, honey, and egg. Whisk until almost smooth (small lumps are OK).
Pour the batter into the prepared pan and smooth the surface. Bake for 20 to 25 minutes, until the top is a deep golden brown and a wooden pick comes out clean or with little moist bits clinging to it.
Cool the cornbread, in the pan, on a wire rack for a few minutes before serving. Cut into squares and serve. Store leftovers in an airtight container.
Serves 8-10