• Place your Flower Tray on the top of your Medium Perforated Baking Sheet. Set aside.
• Preheat oven to 450F/230C.

CORNBREAD PREPARATION

• Place butter in a small sauce pan and heat on low until melted. Set aside to cool down.
  4 oz butter
• In a mixing bowl, whisk the yellow cornmeal together with the all-purpose flour, baking powder, baking soda, sugar and sea salt. Set aside.
  8.47 oz yellow cornmeal, 3.35 oz all-purpose flour, 1 tbsp baking powder, 1/4 tsp baking soda, 1.76 oz granulated sugar, 1/2 tsp sea salt
  
• In another mixing bowl, whisk in the buttermilk together with the eggs, egg yolk, honey, and cooled melted butter.
  1 egg yolk, 2 eggs, 3 oz honey, 12.70 oz Buttermilk
• Stir the buttermilk preparation into the cornmeal one just until all ingredients are combined. NOTE: Do not over stir. It's fine if the batter is a bit lumpy.
  
• Pour the batter into your Flower Tray.
  

BAKE!

• Bake for 15 minutes at 450F/230C. (Every oven heats differently, monitor your cornbread from 13 minutes). It is ready when golden brown.
  
• Once your Southern Buttermilk Sweet Cornbread is out of the oven, let it cool down while preparing the honey butter.

HONEY BUTTER PREPARATION

• In a small bowl, combine the softened butter together with the honey, powdered sugar and sea salt.
  1 oz butter, 1 tsp honey, 1 tsp powdered sugar, 1/16 tsp sea salt
• Spread it on top of the hot cornbread. Serve with leftover honey butter if desired. Enjoy & Bon Appétit!
• N.B. These Authentic Southern Buttermilk Cornbreads are best stored at room temperature in a single layer. Avoid plastic container as they will get soggy. Like every type of bread these are best enjoyed the same day.