This Sweet and Moist Honey Cornbread recipe is the perfect balance of flavors—a classic side dish with a deliciously tender crumb and a hint of sweetness from honey and sugar. It’s ideal for pairing with chili, barbecue, or any comfort meal. Baking it in a cast-iron skillet ensures a golden crust that contrasts beautifully with the soft, buttery interior.
Ingredients:
- 1 cup all-purpose flour
- ¾ cup yellow cornmeal
- ½ tsp salt
- ½ tsp baking soda
- 2 tsp baking powder
- ½ cup (1 stick) unsalted butter, melted
- ¼ cup vegetable oil
- 1 cup granulated sugar
- ⅓ cup honey
- 2 large eggs
- 1¼ cups buttermilk
Instructions:
1. Preheat and Prep the Skillet:
- Preheat your oven to 375°F. Place a 9×9-inch cast-iron skillet in the oven to heat up while the oven is preheating. This helps create a perfectly crispy crust.
2. Mix the Dry Ingredients:
- In a medium-sized bowl, combine flour, cornmeal, salt, baking soda, and baking powder. Stir until evenly mixed and set aside.
3. Prepare the Wet Ingredients:
- Reserve 1 tablespoon of butter for greasing the skillet later. In a microwave-safe bowl, melt the remaining butter. In a large bowl, whisk together the melted butter, vegetable oil, sugar, and honey until smooth.
- Add the eggs and buttermilk to the wet mixture, whisking until well combined.
4. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring gently. Mix until just combined, being careful not to overmix. A few lumps are okay, as overmixing can lead to dense cornbread.
5. Pour and Bake:
- Remove the preheated cast-iron skillet from the oven and grease it with the reserved 1 tablespoon of butter. Pour the batter into the skillet and smooth it out evenly.
6. Bake to Perfection:
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The edges should have a nice crispy finish, while the inside remains moist.
7. Cool and Serve:
- Remove the cornbread from the oven and let it cool in the skillet for 5-10 minutes before slicing. Serve warm for best results, and enjoy with a pat of butter or drizzle of honey.
Description and Tips:
This cornbread is ultra-soft and moist with just the right amount of sweetness, thanks to the combination of honey and sugar. The use of buttermilk adds a tangy richness, while the cornmeal delivers a slightly grainy texture that contrasts nicely with the light and fluffy interior. Baking in a cast-iron skillet not only creates a rustic presentation but also ensures a beautifully crispy exterior.
Tips for Success:
- Preheating the Skillet: This is key to getting that coveted crispy crust. Be careful when handling the hot skillet!
- Don’t Overmix: Stir the wet and dry ingredients until just combined to avoid overworking the batter, which can result in dense cornbread.
- Optional Add-Ins: You can mix in some corn kernels, jalapeños, or cheddar cheese for an extra burst of flavor and texture.
- Serving: Cornbread is best enjoyed warm with a pat of butter, honey, or even served alongside savory dishes like chili or barbecue.
This cornbread is not only versatile and easy to make, but it’s also guaranteed to be a crowd-pleaser!
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