Honey Cornbread

I’ve made some pretty terrible, tasteless, dry cornbread from scratch over the years.

It took me a long time to get this recipe just right.

I’d like to show you how to bake your own cornbread from scratch that’s just as tasty as any pre-made mix you can buy.

Prep

Pre-heat your oven to 375 degrees and put your 10-inch iron skillet in there to pre-heat too. If you want to make this in a casserole dish instead, that will work but you’ll pre-heat that just the same.

You’ll need 2 mixing bowls to mix your wet ingredients together in one, and your dry ingredients in the other. You’ll be adding the dry INTO the wet, so make sure the bowl you use for your wet ingredients is large enough to handle that.

Wet Ingredients

• 1/2 cup melted butter-cooled slightly
• 1/4 cup vegetable oil
• 1 cup sugar
• 1/3 cup honey
• 1 and 1/4 cups buttermilk
• 2 large eggs-don’t let the warm butter touch the eggs. You can add the butter last, or the eggs last…just don’t add them in together or you may end up with partially scrambled eggs in your batter.

Dry Ingredients

• 1 cup flour
• 3/4 cup yellow cornmeal
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder

Instructions

Whisk everything together in their respective bowls, then dump the DRY into the WET.

• Stir everything together without over-mixing. Make sure the dry ingredients are fully incorporated but it’s ok if there are some lumps. 

• Remove the cast iron skillet (or casserole dish) from the oven. Grease the bottom and sides with a tablespoon of butter.

• I use a pastry brush to spread it around. 

• Pour the batter into the hot pan. 

• Bake at 375 for 25-30 minutes.

• The cornbread is done when a toothpick inserted in the center comes out crumby-not wet. You can also give it a little shake. If the center is jiggly, leave it in a few more minutes. The top will be golden brown and the edges will pull away from the pan when it’s done.