Ingredients
Scale
For the cornbread
1 cup yellow cornmeal
1 cup all purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons sugar (optional)
1 cup buttermilk
2 eggs
4 tablespoons melted butter
2 tablespoons neutral oil
1 cup corn kernels (fresh, canned, or frozen, optional)
For the honey butter
4 tablespoons softened butter
2 tablespoons honey
Pinch of salt
Instructions
- Preheat your oven to 425 degrees. Place a 10 inch cast iron skillet inside to heat while the oven warms.
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
- In a separate bowl, whisk the buttermilk, eggs, melted butter, and oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in corn kernels if using.
- Carefully remove the hot skillet from the oven. Add a small piece of butter or oil and swirl it to coat the bottom.
- Pour the batter into the hot skillet. It should sizzle along the edges.
- Bake for 18 to 22 minutes, or until golden and the center springs back when tapped.
- While it bakes, mix the softened butter, honey, and a pinch of salt until smooth.
- Serve the cornbread warm with a generous smear of honey butter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: bread
