Golden, tender cornbread with a delightful crumbly texture and subtle sweetness that's perfect alongside chili, soup, or enjoyed on its own with butter and honey. This traditional recipe delivers impressive results with simple ingredients and minimal effort, making it an irresistible addition to any meal.
⏱️40 min
📊Easy
👥8 servings
🍽️Snack
vegetarianbudget-friendlyfamilyquick
Ingredients
240 gcornmeal
120all-purpose flour
30 gsugar
10 gbaking powder
5 gsalt
2 pieceseggs
240 mlwhole milk
60 gunsalted butter
15 mlhoney
Instructions
1PREHEAT THE OVEN: Heat your oven to 400°F (200°C) and place a 9-inch (23 cm) cast iron skillet or round baking pan inside for about 5 minutes. Preheating the pan is crucial as it creates a golden, crispy exterior on the cornbread. If you don't have a cast iron skillet, a regular baking pan works well, but cast iron gives superior results.
2MIX DRY INGREDIENTS: In a large mixing bowl, whisk together the cornmeal (240g), all-purpose flour (120g), sugar (30g), baking powder (10g), and salt (5g) until well combined and no lumps remain. This ensures the leavening agent is evenly distributed throughout, which promotes consistent rising and a uniform crumb structure in your finished cornbread.
3COMBINE WET INGREDIENTS: In another bowl, crack the 2 eggs and whisk them together, then add the whole milk (240ml) and honey (15ml), stirring until fully incorporated. The honey adds a subtle sweetness and moisture that enhances the cornbread's tender crumb. Make sure the mixture is smooth with no visible egg streaks.
4MELT BUTTER IN PAN: Carefully remove the hot skillet or pan from the oven using oven mitts and add the unsalted butter (60g), swirling it around until completely melted and the pan is evenly coated. Reserve about 1 tablespoon of the melted butter to add to the batter for extra richness and moisture. The hot, buttery pan will create a beautiful golden crust as soon as the batter hits it.
5COMBINE BATTER: Create a well in the center of your dry ingredients and pour in the wet mixture along with the reserved melted butter. Using a spatula or wooden spoon, fold the ingredients together gently until just combined—the batter should look slightly lumpy with some streaks of flour visible. Overmixing develops gluten and creates a dense, tough cornbread, so stop as soon as the ingredients are incorporated.
6BAKE UNTIL GOLDEN: Pour the batter into the preheated buttered skillet and immediately place it in the oven, baking for 20-25 minutes until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cornbread should be slightly springy when touched and should smell wonderfully sweet and buttery. Let it cool in the pan for 5 minutes before turning out onto a wire rack.