Description
This Best Homemade Cornbread Recipe yields a sweet and moist cornbread with a golden crust and tender interior, perfect for serving alongside chili, soups, or as a delicious snack. It combines the nutty flavor of cornmeal with the richness of butter and honey for a comforting classic.
Ingredients
Scale
Dry Ingredients
- 1 cup flour, spooned and leveled
- 3/4 cup yellow cornmeal
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder (use 1 teaspoon for 8×8 or 9×9 inch pan)
Wet Ingredients
- 1/2 cup butter (1 stick)
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 1/3 cup honey
- 2 large eggs
- 1 1/4 cups buttermilk
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit and place your 9-inch cast iron skillet in the oven while it heats. If using an 8×8 or 9×9 inch square pan, do not put it in the oven during preheating.
- Mix Dry Ingredients: In a small bowl, combine the flour, yellow cornmeal, kosher salt, baking soda, and baking powder (use only 1 teaspoon baking powder if using a square pan).
- Prepare Butter: Slice off about 1/2 tablespoon from the stick of butter and set aside for greasing the pan. Melt the remaining butter in a large microwave-safe bowl.
- Combine Wet Ingredients: To the melted butter, add vegetable oil, granulated sugar, and honey. Stir well until fully combined.
- Add Eggs and Buttermilk: Whisk in the eggs and then the buttermilk until the mixture is smooth and fully incorporated.
- Combine Dry and Wet Mixtures: Using a wooden spoon or spatula, gently stir the dry ingredients into the wet ingredients. Stir just until combined; a few lumps are fine. Avoid overmixing.
- Prepare Baking Pan: Remove the hot cast iron skillet from the oven, turn off the oven, and grease the skillet with the reserved 1/2 tablespoon butter, coating the bottom and sides thoroughly. If the butter melts too fast, use a pastry brush.
- Pour Batter and Bake: Pour the batter into the hot greased skillet and smooth the top. Return the skillet to the oven and bake at 375 degrees for 32 minutes. The cornbread is done when a toothpick inserted comes out clean and the top is golden brown.
- Cool and Serve: Remove from oven and let cool for 5-10 minutes before slicing. Serve warm topped with extra butter and honey if desired. Best served fresh for crispy edges.
- Storage: Store tightly covered at room temperature for up to 3 days. If baked in cast iron, remove cornbread after cooling and store in an airtight container to avoid metallic taste.
Notes
- For baking in an 8×8 or 9×9 inch square pan, reduce baking powder to 1 teaspoon to prevent overflowing.
- Do not preheat the square pan; instead, spray it with nonstick spray before pouring batter.
- You can omit setting aside the 1/2 tablespoon butter when using a square pan.
- Use a wooden spoon or spatula to avoid overmixing the batter and keep the cornbread tender.
- Serving cornbread warm with butter and honey enhances moisture and flavor.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of recipe)
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg
