Description
Savor a slice of the South with this heavenly cornbread that’s crispy on the outside, tender on the inside, and brings back memories of grandma’s kitchen with every bite.
Ingredients
Scale
- 1 cup yellow cornmeal (fine or medium grind)
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk, room temperature
- 1/3 cup unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 2 tablespoons honey (optional)
- 1 tablespoon butter (for the skillet)
Instructions
- Preheat your oven to 425°F (220°C) and place a 9-inch cast iron skillet inside to heat.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk buttermilk, melted butter, eggs, and honey (if using) until well blended.
- Make a well in the center of dry ingredients and pour in wet mixture, gently folding together with about 10-15 strokes just until combined.
- Carefully remove the hot skillet from the oven, add a tablespoon of butter and swirl to coat the bottom and sides.
- Pour the batter into the hot, buttered skillet and bake for 20-25 minutes, until golden brown and a toothpick inserted comes out clean.
- Allow to cool in the skillet for 5-10 minutes before slicing and serving warm.