Buttery Cornbread - Rise and Bake with Julie

Prep Time:10

Cook Time:25

Total Time:35

Servings: slices

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 corn, if using.
Bake: Carefully remove the hot skillet or pan from the oven and tilt the pan so melted butter covers sides at least half way up. 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.

Corn Choice: Frozen or freeze-dried corn adds texture without excess moisture. Canned or fresh corn can make the cornbread wetter, so drain thoroughly and pat dry if using either. 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.