Sunflower Seed Cornbread

This unique Sunflower Seed Cornbread is a twist on traditional American cornbread, originating from the Southern United States. Its crunchy texture and nutty flavor make it a perfect accompaniment to any meal.

🛒 Ingredients

• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 4 tbsp unsalted butter
• 1 tbsp honey
• 1 large eggs
• 1/2 cup grated cheddar cheese
• 1/2 cup chopped sunflower seeds
• 1/2 cup buttermilk
• 2 tbsp sugar
• 1/2 tsp vanilla extract

👨‍🍳 Instructions

1. 1

   Step 1: Preheat the oven to 375°F (190°C). Grease a 9-inch round cake pan or a 9x9-inch square baking dish.

2. 2

   Step 2: In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.

3. 3

   Step 3: In another bowl, use an electric mixer to cream together the butter and honey until light and fluffy.

4. 4

   Step 4: Beat in the eggs one at a time, followed by the grated cheddar cheese and chopped sunflower seeds.

5. 5

   Step 5: Add the dry ingredients to the wet ingredients and stir until just combined.

6. 6

   Step 6: Pour in the buttermilk and stir until the batter is smooth.

7. 7

   Step 7: Add the sugar and vanilla extract, and stir to combine.

8. 8

   Step 8: Pour the batter into the prepared pan and smooth the top.

9. 9

   Step 9: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

10. 10

    Step 10: Remove from the oven and let cool for 5 minutes before slicing and serving.

💡 Pro Tips

To avoid a dense cornbread, don't overmix the batter. Also, make sure to use buttermilk for the best flavor and texture. Store leftovers in an airtight container at room temperature for up to 3 days.

📊 Nutrition per Serving