Classic Soul Food Cornbread (Printable version)

Golden Southern-style cornbread baked in cast-iron, paired with smooth honey butter for a satisfying side.

# Ingredient list:

→ Dry Ingredients

01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon baking soda
06 - 3/4 teaspoon fine salt

→ Wet Ingredients

07 - 1 cup whole milk
08 - 2 large eggs
09 - 1/4 cup unsalted butter, melted and cooled
10 - 1/4 cup vegetable oil

→ For Greasing

11 - 2 tablespoons unsalted butter

→ Honey Butter

12 - 1/2 cup unsalted butter, softened
13 - 2 tablespoons honey
14 - Pinch of salt

# Step-by-step guide:

01 - Preheat your oven to 425°F. Place a 10-inch cast-iron skillet in the oven to heat while you prepare the batter.
02 - In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk the milk, eggs, melted butter, and vegetable oil until well combined.
04 - Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix.
05 - Carefully remove the hot skillet from the oven. Add 2 tablespoons butter and swirl to coat the bottom and sides evenly.
06 - Pour the batter into the hot, buttered skillet, smoothing the top with a spatula.
07 - Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
08 - While the cornbread bakes, beat the softened butter with honey and a pinch of salt in a small bowl until smooth and fluffy.
09 - Let the cornbread cool for 5–10 minutes before slicing. Serve warm with honey butter.

# Expert tips:

01 -
  • The cast-iron skillet creates edges so crispy and golden they're basically edible treasure.
  • Honey butter melts into warm cornbread like it was meant to be there all along, turning an ordinary side into the star of the meal.
  • It's foolproof enough for a beginner but impressive enough to make people think you've been doing this forever.
02 -
  • The hot skillet is everything, don't skip preheating it because that's what creates the crispy, caramelized bottom and edges that make people remember this cornbread.
  • Don't overmix the batter no matter how much you want to, lumps are fine and will disappear in the oven, but overmixing creates a dense, tough cornbread that nobody wants.
03 -
  • Buttermilk adds a subtle tang that makes cornbread taste more authentic and slightly more interesting, so it's worth using if you have it on hand.
  • The honey butter tastes even better if you make it a few hours ahead and let the flavors meld together in the fridge before serving.
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