Classic Cornbread Recipe
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(13)
Ingredients
8 servings
- 1/2 cup unsalted butter (or olive oil or coconut oil)
- 1 cup medium grind cornmeal (or fine grind)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- 1 tablespoon honey (or maple syrup) or add up to 3 tablespoons for a sweeter version.
- 2 eggs (see notes for vegan)
- 1 1/4 cup buttermilk (or sub yogurt, milk kefir, or milk- see notes)
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Preparation
Step 1
Preheat oven to 400F.
Step 2
Place a 9-10″ cast iron skillet in the oven. (If you don’t have a cast-iron skillet a round cake pan will do or an 8×8 baking dish.
Step 3
Whisk together cornmeal, flour, baking powder, baking soda and salt.
Step 4
After at least 8 minutes remove the skillet from oven and put the butter in the hot skillet, stir around until it melts. Pour melted butter into a medium bowl, leaving the skillet buttered and warm. This makes a nice crust on your cornbread.
Step 5
Along with the melted butter, whisk in honey, buttermilk and eggs. Fully mix.
Step 6
Pour flour mixture into the wet ingredients and gently mix until just combined.
Step 7
Pour into the buttered skillet, spreading out evenly.
Step 8
Bake at 400 for 20-25 minutes. The cornbread is done when the edges begin to pull away from the side of the pan and the center is slightly puffed up.
Step 9
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