Cornbread is simple. Cornbread is magic.
This one hits every note: golden crust, moist crumb, slightly sweet. Bake it in a cast iron skillet for those crispy, buttery edges. Slather with honey. Die happy.
Ingredients
Serves 8-10.
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- 2 large eggs
- ½ cup unsalted butter, melted (plus 2 tbsp for skillet)
- ¼ cup honey (optional, for extra sweetness)
Step-by-Step Instructions
Step 1: Preheat and Prep
- Preheat oven to 400°F (200°C). Place a 10-inch cast iron skillet in the oven to heat up.
Step 2: Mix Dry Ingredients
- In a large bowl, whisk cornmeal, flour, sugar, baking powder, and salt.
Step 3: Mix Wet Ingredients
- In another bowl, whisk buttermilk, eggs, melted butter, and honey.
Step 4: Combine
- Pour wet into dry. Stir until just combined (don’t overmix).
Step 5: Skillet Time
- Carefully remove hot skillet from oven. Add 2 tbsp butter, swirl to melt.
- Pour batter into hot skillet. It should sizzle.
Step 6: Bake
- Bake 20-25 minutes until golden and toothpick comes out clean.
- Cool 10 minutes. Slice. Serve warm with butter and honey.
Summary
Prep Time: 10 minutes | Cook Time: 20-25 minutes | Total Time: 30-35 minutes
Yield: 8-10 servings
Difficulty: Easy
Storage Notes
Room Temp:
Store in an airtight container for 3 days. Wrap in foil to keep moisture.
Freezer Friendly:
Freeze for 3 months. Reheat at 350°F for 10 minutes.
Pro Tip:
Hot skillet = crispy crust. Don’t skip preheating the pan.
