Description
This Honey Butter Cornbread is so damn good, and the perfect side piece to go along with all your favorite main entrees. Cooked up in a cast iron skillet for the crispiest of edges; this moist + flavorful cornbread is brushed with honey butter excellence that sends it over the top! It’s the best cornbread you’ll ever have, y’all!
Ingredients
- 1 ½ cups fine yellow cornmeal
- ½ cup all-purpose flour
- ¼ cup packed dark brown sugar
- 2 teaspoons kosher salt
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 ½ cups buttermilk
- 2 tablespoons honey
- 2 large eggs
- ½ cup (1 stick) unsalted butter, melted
- 2 tablespoons unsalted butter, for skillet
Honey Butter Topping:
- 3 tablespoons salted or unsalted butter, melted
- 3 tablespoons honey
Instructions
- Place an oven rack in the middle position. Preheat the oven to 425°F. Then place a 10-inch cast iron skillet in the oven to preheat as well.
- Meanwhile, in a large bowl, combine the cornmeal, flour, brown sugar, salt, baking powder, and baking soda. Whisk the dry ingredients very well to thoroughly combine and then set the bowl aside.
- In another medium bowl, combine the buttermilk, honey, and eggs. Whisk the wet ingredients super well to combine.
- Pour the wet ingredients into the cornmeal/flour mixture and use a rubber spatula to mix until just combined. Be careful not to over-mix.
- Then pour in the ½ cup melted butter and use the same rubber spatula to fold the melted butter into the batter, again, until just combined without over-mixing.
- Carefully take the preheated skillet out of the oven. Place the remaining 2 tablespoons of butter into the skillet and use a pastry brush (or something similar) to brush the melted butter all over the bottom surface and up the sides of the cast iron skillet.
- Pour the cornbread batter into the prepared skillet (you’ll see/hear the batter sizzling as it hits the preheated skillet due to the skillet being hot) and use an offset spatula to smooth the top as needed.
- Bake the cornbread at 425°F until set, about 20-25 minutes or until a toothpick inserted into the center of the cornbread comes out clean.
- For the honey butter topping, in a small bowl, whisk together the melted butter and honey until combined. Immediately pour it over the hot cornbread and spread to cover the surface. Let it sit for 2-3 minutes to soak in nicely.
- Slice the cornbread into squares or wedges and serve warm. Enjoy!
Notes
- Gluten-free needs? Swap the all-purpose flour for any gluten-free baking flour as a 1:1 ratio (we love Bob’s Red Mill gf flour!).
- Please read blog post in its entirety for more tips + tricks.