Good cornbread should be golden, moist, and just sweet enough without tasting like cake. This version uses real cornmeal and local honey for a tender crumb that pairs perfectly with a bowl of chili, a plate of greens, or just a pat of butter.
Ingredients
- 1 cup cornmeal
- 1 cup unbleached all purpose flour
- ¼ cup Duck River honey
- 1 cup buttermilk (or milk with 1 tbsp vinegar)
- 2 large eggs
- ⅓ cup melted butter
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp Redmond Real Salt
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 400°F. Grease an 8-inch cast iron skillet or baking dish and place it in the oven while it preheats.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk the buttermilk, eggs, honey, and melted butter.
- Pour the wet ingredients into the dry and stir until just combined. A few lumps are fine.
- Carefully remove the hot skillet and pour the batter in. It should sizzle slightly.
- Bake for 20 to 22 minutes until golden on top and a toothpick comes out clean.
- Let cool for 5 minutes before slicing.
Notes
- The hot skillet gives the cornbread a crispy bottom crust. Do not skip this step.
- For a dairy-free version, use melted coconut oil and oat milk with vinegar.
- Leftover cornbread crumbles beautifully into stuffing or salads.
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