Ingredients:

  • 2 cups (240g) self-rising cornmeal
  • 1 cup (240ml) buttermilk, at room temperature
  • 1 large (50g) egg, lightly beaten
  • 1/4 cup (60ml) unsalted butter, melted
  • 1 tablespoon (12g) sugar (optional, for a touch of sweetness)
  • Honey or maple syrup (for serving)
  • Butter (for serving)

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, combine the self-rising cornmeal and sugar (if using).
  3. In a separate bowl, whisk together the buttermilk, egg, and melted butter until well-blended.
  4. Gradually pour the wet ingredients into the dry ingredients, stirring until just combined (do not overmix).
  5. Grease the baking pan or skillet with a little butter or oil.
  6. Pour the cornbread batter into the prepared pan, spreading it evenly.
  7. Bake in the preheated oven for 20-25 minutes or until the top is golden brown and a toothpick comes out clean.
  8. Remove from the oven and let cool slightly before slicing.