Golden, buttery cornbread with a tender crumb and subtle sweetness that's perfect alongside chili, soup, or barbecue. This beloved Southern staple strikes the perfect balance between cornmeal earthiness and cake-like moisture, making it an irresistible addition to any meal.
⏱️40 min
📊Easy
👥8 servings
🍽️Snack
vegetarianbudget-friendlyfamily
Ingredients
200 gcornmeal
150 gall-purpose flour
45 gsugar
15 gbaking powder
5 gsalt
2 pieceseggs
240 mlwhole milk
85 gunsalted butter
30 mlhoney
Instructions
1PREHEAT THE OVEN: Set your oven to 400°F (200°C) and position the rack in the center. Place a 9-inch (23 cm) cast iron skillet or round baking pan inside the oven for 5 minutes to preheat it thoroughly. A properly heated pan is crucial for creating a crispy, golden bottom crust on your cornbread.
2MIX THE DRY INGREDIENTS: In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until evenly combined. Make sure there are no lumps of baking powder by rubbing the mixture gently between your fingers. This ensures your cornbread will rise evenly and have a uniform texture throughout.
3COMBINE THE WET INGREDIENTS: In a separate bowl, crack the eggs and whisk them together with milk and honey until well blended. Melt 85g of butter in a small saucepan over medium heat until foaming, then let it cool for 2 minutes before adding to the egg mixture. Combine these wet ingredients thoroughly, as the emulsion helps create a tender, moist crumb.
4CREATE THE BATTER: Make a well in the center of your dry ingredients and pour in the wet mixture all at once. Using a spatula or wooden spoon, gently fold the ingredients together until just combined—do not overmix. Stop as soon as you see no more dry flour streaks; overmixing develops gluten and results in tough, dense cornbread.
5PREPARE THE PAN: Carefully remove the hot skillet from the oven using oven mitts. Add a small amount of melted butter (about 1 tablespoon) to coat the bottom and sides evenly. The sizzling sound tells you the pan is at the right temperature, which will create a wonderfully crispy, golden crust on the cornbread.
6BAKE UNTIL GOLDEN: Pour the batter into the prepared hot pan and smooth the top gently with a spatula. Bake for 20-25 minutes at 400°F (200°C) until the top is deep golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cornbread should spring back when lightly touched and smell irresistibly fragrant.
7COOL AND SERVE: Remove the skillet from the oven and let the cornbread cool in the pan for 5 minutes before turning it out onto a wire rack. This resting period allows the structure to set while retaining maximum moisture. Serve warm with butter and honey, or alongside your favorite soups and stews for the ultimate comfort food experience.