Time: 40 minutes
Yield: 8 servings
Cornbread is famous for its flexibility: you can make it savory or spicy or cake-like and sweet depending on what you’d like. The Best-Ever Honey Cornbread firmly plants its flag in the cake-like and sweet camp, and (as the name says) it does so with aplomb! The moist, rich, sunshine flavor of the cornbread pairs beautifully with the luscious floral taste of the honey. The Best-Ever Honey Cornbread pairs with virtually any meal, whether a summertime clam bake or a winter baked ham!
Ingredients• 3/4 cup yellow cornmeal • 1 cup flour, spooned and leveled • 1/2 teaspoon kosher salt • 1/2 teaspoon baking soda • 2 teaspoons baking powder • 1/2 cup butter, divided, plus extra for topping • 1/4 cup vegetable oil • 1 cup granulated sugar • 1/3 cup honey, plus extra for topping • 2 large eggs • 1 1/4 cups buttermilk
Preheat your oven to 375 degrees F.
Set a 9-inch cast-iron skillet into the oven while it preheats.
In a small mixing bowl, combine the cornmeal, flour, salt, baking soda, and baking powder. Set aside.
Melt all but 1/2 tablespoon of the butter in a large bowl.
Add the oil, sugar, and honey into the bowl with the melted butter. Stir until well combined.
Add in the eggs and buttermilk, whisking until mixed thoroughly.
Using a spatula or wooden spoon, stir the dry ingredients into the wet ingredients until just combined. Do not over-mix, that will cause gluten development and thus a tougher texture.
Remove the cast-iron skillet from the oven. Grease the sides and the bottom of the skillet with the remaining 1/2 tablespoon of butter.
Pour the batter into the hot buttered skillet, lightly smoothing out the top.
Place the skillet back into the oven and bake until a toothpick inserted into the center comes out clean and the top is golden-brown, with the edges pulling away from the pan, about 28-32 minutes.
Once fully cooked, remove the bread from the oven and allow it to cool for 5-10 minutes before slicing and serving.
Top with butter and honey for optimal sweetness.