This is seriously the very best cornbread I have EVER had. I found a recipe on The Gourmand Mom for cornbread that is sweet, moist, and so delicious. I loved how quick and easy it was to make and how amazing it smelled while baking. My whole family gobbled up every last drop of this cornbread and my son told me that it was REALLY GOOD. I served this cornbread with the Black Bean Soup with Bacon and the tossed salad with the Creamy Cilantro Dressing for a comforting and tasty meal that my whole family enjoyed.
Preheat oven to 375 degrees. Coat a small 8×8 baking dish with canola cooking spray.
In a bowl, mix the flour, corn meal, baking powder, sugar, and salt together until well combined.
In a separate bowl, whisk together the buttermilk, honey, melted butter, and beaten eggs. Pour the flour mixture into the egg mixture and mix until they are just combined. Do not over mix. Fold in the corn kernels. Pour into the prepared baking dish.
Place into the oven and bake for 30-35 minutes, until a tester inserted in the middle comes out clean.
Allow the bread to cool for about 10 minutes before cutting and serving. Enjoy.