A delightful twist on the classic Southern cornbread, this recipe incorporates a touch of honey for a subtle sweetness and uses a blend of cornmeal and flour for a perfect texture.
Preheat your oven to 375°F (190°C) and place a cast-iron skillet inside to heat.
Preheating the skillet ensures a crispy crust for your cornbread.
In a mixing bowl, combine the cornmeal, flour, baking powder, and salt.
Whisking the dry ingredients helps distribute the leavening agents evenly.
In another bowl, whisk together the buttermilk, egg, honey, and melted butter until smooth.
Ensure the melted butter is not too hot to avoid cooking the egg.
Pour the wet ingredients into the dry ingredients and gently mix until just combined.
Do not overmix; a few lumps are fine and help keep the cornbread tender.
Carefully remove the hot skillet from the oven and grease it lightly with butter or oil.
A hot skillet helps create a beautiful crust on the cornbread.
Pour the batter into the skillet, spreading it evenly, and return it to the oven.
Work quickly to retain the skillet's heat for the best crust.
Bake for 25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Check the cornbread a few minutes before the timer ends to avoid overbaking.
Let the cornbread cool slightly before slicing into wedges and serving.
Serve warm with a drizzle of honey or a pat of butter for extra flavor.
Continue in our app for the best experience
