Cornbread
Golden, slightly sweet, and tender-crumbed — a cast-iron skillet gives the bottom crust that satisfying crunch no baking pan can match.
Ingredients
- 1 cupyellow cornmeal(fine or medium grind)
- 1 cupall-purpose flour
- 2 tbspgranulated sugar
- 1 tbspbaking powder
- ½ tspfine salt
- 1 cupbuttermilk(room temperature)
- 2 largeeggs(room temperature)
- ¼ cupunsalted butter(melted and slightly cooled, plus 1 tbsp for the skillet)
- 2 tbsphoney
Method
- 01
Preheat the oven to 425 °F (220 °C) with a 10-inch cast-iron skillet inside on the center rack.
- 02
Whisk together the 1 cup cornmeal, 1 cup all-purpose flour, 2 tbsp sugar, 1 tbsp baking powder, and ½ tsp salt in a large bowl until evenly combined.
- 03
In a separate bowl or large measuring cup, whisk the 1 cup buttermilk, 2 eggs, ¼ cup melted butter, and 2 tbsp honey until smooth.
- 04
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined — a few small lumps are fine. Do not overmix.
- 05
Carefully remove the hot skillet from the oven using oven mitts. Add the reserved 1 tbsp butter and swirl to coat the bottom and sides; it should sizzle and foam immediately.
- 06
Pour the batter into the hot buttered skillet and spread it to the edges in an even layer.
- 07
Bake at 425 °F for 20–25 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean.
- 08
Let the cornbread rest in the skillet for 5 minutes, then cut into wedges and serve warm.
Adapted from public domain & community sources