Description
A delightful, sweet, and moist cornbread recipe that brings warmth and nostalgia to any meal.
Ingredients
Scale
- 1 cup flour (spooned and leveled)
- 3/4 cup yellow cornmeal
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 cup butter (1 stick)
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 1/3 cup honey
- 2 large eggs
- 1 and 1/4 cups buttermilk
Instructions
- Preheat your oven to 375 degrees. Place your 9-inch cast iron skillet in the oven while it preheats.
- Combine in a small mixing bowl: flour, cornmeal, salt, baking soda, and baking powder.
- Slice off about 1/2 tablespoon from your butter and set aside.
- Melt the remaining butter in a large bowl in the microwave.
- Add oil, sugar, and honey to the bowl with melted butter. Stir until combined.
- Add eggs and buttermilk. Whisk until fully incorporated.
- Use a wooden spoon or spatula to stir the dry ingredients into the wet ingredients. Do not overmix!
- Remove the skillet from the oven and grease it with the reserved butter.
- Pour the batter into the hot pan and smooth out the top.
- Bake at 375 for 28-32 minutes, or until a toothpick comes out clean.
- Remove from the oven, let cool for 5-10 minutes before slicing and serving.
Notes
Serve warm with butter and honey. Best enjoyed fresh but can be stored for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg