Honey Cornbread
This honey cornbread comes out moist, tender, and just sweet enough, with golden edges and a soft crumb. It's made in a cast iron skillet, so it comes out with a crisp, golden crust around the edges while staying soft in the middle. It's a simple oven bake that goes with everything from chili to a plate of ribs, and it comes together with ingredients you probably already have in the pantry.
Ingredients
- 1 cup 120g yellow cornmeal
- 1 cup 125g all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2/3 cup 160ml honey
- 1 cup 240ml buttermilk
- 2 large eggs
- 1/3 cup 75g unsalted butter, melted
- 1 tbsp butter or oil for the skillet
For the honey butter topping:
- 3 tbsp unsalted butter, softened
- 2 tbsp honey
- pinch of salt (optional)
Instructions
- Preheat your oven to 400°F (200°C) and place a 10-inch cast iron skillet inside to heat up while you make the batter.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk the honey, buttermilk, and eggs until smooth.
- Pour in the melted butter and whisk to combine.
- Add the wet ingredients to the dry ingredients and stir until just combined. Don't overmix.
- Carefully remove the hot skillet from the oven and add a tablespoon of butter or oil, swirling to coat the bottom and sides.
- Pour the batter into the hot skillet, spreading it out evenly, and return it to the oven.
- Bake for 20-22 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- While the cornbread bakes, stir together the softened butter and honey for the topping until smooth.
- As soon as the cornbread comes out of the oven, brush the honey butter evenly over the top so it melts in.
- Let the cornbread cool for 10 minutes in the skillet before slicing and serving.