Cornbread is a summer staple in many North American households – and with good reason. This quick bread, most often associated with the Southern US, with origins in Native American cuisine, is slightly sweet and a little tart, so it goes perfectly with just about anything sticky, saucy and juicy.
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Cornbread is best served warm and on the day it was baked.
Preheat the oven to 375ºF and grease an 8-inch square pan.
In a large bowl, stir the cornmeal and buttermilk together and let this sit while preparing the other ingredients.
In a medium mixing bowl, sift the flour, baking powder, baking soda and salt together.
In a separate bowl, whisk the melted butter, honey, pickle juice (or lime juice) and eggs. Add this all at once to the cornmeal/buttermilk mixture and whisk well. Whisk in the flour just until blended. Pour this into the prepared pan and bake for about 25 minutes, until golden brown at the edges and a skewer inserted in the centre comes out clean. Allow this to cool in the pan for 10 minutes and then cut into squares.