sweet cornbread

ingredients

1 cup (120g) fine cornmeal
1 cup (125g) all-purpose flour (spoon & leveled)
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 cup (115g) unsalted butter, melted and slightly cooled
1/3 cup (67g) packed light or dark brown sugar
2 tbsp (30ml) honey
1 large egg, at room temperature
1 cup (240ml) buttermilk (or greek yogurt & water)

instructions

Preheat oven to 400°F (204°C). Grease and lightly flour a 9-inch square baking pan. Set aside.
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Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing.
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Pour batter into prepared baking pan. Bake for 20 minutes or until golden brown on top and the center is cooked through. Use a toothpick to test. Edges should be crispy at this point. Allow to slightly cool before slicing and serving. Serve cornbread with butter, honey, jam, or whatever you like.
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Preheat oven to 400. Line a 9×13 baking sheet (or pan!) with parchment paper, lightly grease and set aside.
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Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzel rolls into the boiling water for 20 seconds on each side (do not overdo this). Using a slotted spatula, lift the pretzel roll out of the water and allow as much of the excess water to drip off. Place pretzel rolls onto prepared baking sheet or close together in the baking pan. Using a sharp knife, score a couple slits into the top of each.
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Lightly brush the tops of the buns with the beaten egg white and top with a little sea salt.
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Bake for 22-26 minutes or until a deep golden brown on all sides.