Buttery Cornbread
Equipment
- 9-inch cast-iron skillet or 8x8-inch baking pan
- Mixing bowls
- Whisk
- spatula
- Kitchen scale (optional, for precise measurements)
Ingredients
- 1 cup yellow cornmeal (medium grind) 120g
- 1 cup unbleached all-purpose flour, spooned & leveled 125g
- ⅓ cup granulated sugar 65g
- 1 Tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk 240g
- 2 large eggs 100g
- ½ cup salted butter, melted 115g
- ¼ cup honey 85g
- 1 cup frozen or freeze-dried corn kernels (optional, recommended over canned; or omit for classic cornbread) 150g
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C). Grease a 9-inch cast-iron skillet or 8x8-inch baking pan with butter and place it in the oven to heat while preparing the batter for a crispy crust.
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk buttermilk, eggs, melted butter, and honey until smooth.
- Make the Batter: Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined—avoid over-mixing. Fold in frozen or freeze-dried corn kernels, if using.
- Bake: Carefully remove the hot skillet or pan from the oven. Pour in the batter, spreading evenly. Bake for 25-30 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let cool for 10 minutes before slicing into wedges or squares. Serve warm with extra butter or a drizzle of honey.
Notes
- Corn Choice: Frozen or freeze-dried corn adds texture without excess moisture. Canned corn can make the cornbread wetter, so drain thoroughly if used. Omitting corn yields a delicious, smooth cornbread, just as tasty.
- BBQ Tips: Wrap in foil to keep warm at the BBQ. Pairs perfectly with ribs, pulled pork, or coleslaw, and soaks up BBQ sauce beautifully.
- Variations: Add 1/4 cup chopped jalapeños for spice or 1/2 cup shredded cheddar for a cheesy twist.
- Storage: Store in an airtight container for up to 3 days. Reheat at 350°F (175°C) for 5-7 minutes.
- Serving Suggestion: Serve warm with butter or honey for a crowd-pleasing BBQ side.
Nutrition
Serving: 1slice
Servings: 10 slices
