Description
Southern-style sweet cornbread brings comfort straight from grandma’s kitchen, blending rich buttery notes with subtle honey sweetness. Golden crumbs melt in your mouth, promising a delightful companion to chili, barbecue, or enjoyed solo with a warm cup of coffee.
Ingredients
Scale
Dry Ingredients:
- 1 cup (120 grams) flour, spooned and leveled
- ¾ cup (90 grams) yellow cornmeal
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 2 teaspoons baking powder
Wet Ingredients:
- 2 large eggs
- 1 & ¼ cups (300 milliliters) buttermilk
- ¼ cup (60 milliliters) vegetable oil
- ⅓ cup (113 grams) honey
Fat and Sweeteners:
- ½ cup (113 grams) butter (1 stick), reserve ½ tablespoon for greasing
- 1 cup (200 grams) granulated sugar
Instructions
- Prepare your kitchen workspace by positioning the oven rack in the middle position and heating the oven to 375 degrees Fahrenheit. Place a 9-inch cast iron skillet inside to warm and create a crispy exterior for the cornbread.
- Sift together the dry ingredients in a medium mixing bowl, ensuring an even distribution of flour, yellow cornmeal, kosher salt, baking soda, and baking powder. Set the mixture aside while preparing the wet ingredients.
- Transform the butter into a liquid state, reserving a small portion for skillet greasing. In a spacious mixing bowl, whisk together the melted butter, vegetable oil, granulated sugar, and golden honey until the mixture achieves a smooth, consistent texture.
- Introduce eggs and buttermilk to the butter mixture, blending thoroughly with a whisk to create a uniform liquid base. Ensure all components are fully incorporated and no streaks remain.
- Gradually incorporate the dry ingredient mixture into the wet ingredients, using gentle folding motions with a wooden spoon. Mix until just combined, allowing a few small lumps to remain for optimal texture.
- Protect your hands with oven mitts and carefully extract the heated skillet from the oven. Quickly brush the remaining butter across the skillet’s surface to prevent sticking and enhance flavor.
- Transfer the batter into the prepared skillet, using a spatula to spread it evenly and create a smooth surface. Carefully return the skillet to the oven’s center rack.
- Bake for 28-32 minutes, monitoring the cornbread’s golden-brown surface. Test for doneness by inserting a toothpick into the center – it should emerge clean with no wet batter clinging to it.
Notes
- Heating the cast iron skillet before adding batter creates a crispy, crackling exterior that will make your taste buds dance with joy.
- Resist the urge to overmix the batter, letting those delightful lumps ensure a tender, melt-in-your-mouth texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg