Cornbread
Golden, slightly sweet, and wonderfully moist cornbread baked in a hot cast-iron skillet for crisp, buttery edges. A quick-mixing side that pairs perfectly with chili, barbecue, or a simple pat of honey butter.
By YumYum Editorial · American Comfort
Prep: 10 min · Cook: 25 min · Total: 35 min · Serves 8
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 6 tablespoons unsalted butter, melted, divided
- 1/4 cup honey, plus more for serving
Instructions
- Preheat oven to 400°F and place a 10-inch cast-iron skillet inside to heat while you mix the batter.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the buttermilk, eggs, 4 tablespoons of the melted butter, and honey until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.
- Carefully remove the hot skillet from the oven and add the remaining 2 tablespoons of butter, swirling to coat the bottom and sides.
- Pour the batter into the hot, buttered skillet; it should sizzle slightly on contact.
- Bake for 20-25 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- Let cool for 5-10 minutes before slicing into wedges and serving warm with extra honey or butter.