Ingredients:

  • 1 1/2 cups (180g) yellow cornmeal
  • 1 1/2 cups (190g) all-purpose flour, plus extra for dusting the pan (optional)
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup, 113g) unsalted butter, melted and cooled slightly
  • 3/4 cup (150g) packed brown sugar
  • 4 large eggs, at room temperature
  • 1 1/2 cups (360ml) buttermilk, at room temperature
  • Butter slices (Optional)
  • Honey for drizzling (Optional)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan with cooking spray or butter and set aside.
  2. In a medium mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
  3. In a separate large mixing bowl, whisk together the melted and cooled butter and brown sugar until smooth.
  4. Add the eggs one at a time, mixing well after each addition, until the mixture is light and creamy.
  5. Stir in the buttermilk until evenly combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or spatula until just combined. Avoid overmixing!
  7. Pour the batter into the prepared baking pan and spread evenly.
  8. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
  9. Remove from the oven and let cool on a wire rack for at least 20 minutes before slicing.
  10. Top with slices of butter and a drizzle of honey, if desired.