A hot cast iron skillet is the secret to perfect cornbread. The batter sizzles when it hits the pan, creating a golden, crispy crust on the bottom and edges while the center stays tender and moist. A touch of honey adds just enough sweetness without turning it into cake. Serve it warm with butter and you will understand why people get so passionate about their cornbread.
Ingredients
- 1 cup cornmeal
- 1 cup unbleached all purpose flour
- 2 tbsp Duck River honey
- 1 tbsp baking powder
- ½ tsp baking soda
- ¾ tsp Redmond Real Salt
- 1 cup buttermilk
- 2 large eggs
- 4 tbsp butter
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 425°F. Place a 10-inch cast iron skillet 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 together the buttermilk, eggs, and honey.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
- Carefully remove the hot skillet from the oven. Add the butter and swirl until melted and the bottom of the pan is coated.
- Pour the batter into the hot, buttered skillet. It should sizzle.
- Bake for 18 to 22 minutes until the top is golden and a toothpick inserted in the center comes out clean.
- Let cool for 5 minutes in the skillet before slicing.
Notes
- No cast iron skillet? Use a greased 9x9 inch baking dish. You will not get the same crispy crust, but it will still taste great.
- For a dairy-free version, use a non-dairy milk with 1 tablespoon of vinegar stirred in as a buttermilk substitute, and swap the butter for avocado oil.
- Gently stir in diced jalapeños or shredded cheese before baking for a savory twist.
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