This cornbread isn’t just a side dish; it’s a flavorful experience that brings warmth and comfort to any summer gathering. With its sweet, buttery flavor and moist texture, it complements grilled meats and fresh salads perfectly.
Ingredients
Scale:
1 cup all-purpose flour
1 cup cornmeal
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup buttermilk
2 large eggs
¼ cup unsalted butter, melted
¼ cup honey
Butter for spreading
Chopped jalapeños (optional)
Honey or maple syrup for drizzling (optional)
Fresh herbs (optional)
Instructions
Preheat your oven to 400°F (200°C). If you're using a cast iron skillet, place it in the oven to heat up as well.
In a large mixing bowl, combine the dry ingredients: flour, cornmeal, sugar, baking powder, and salt. Whisk together until evenly mixed.
In another bowl, whisk together the wet ingredients: buttermilk, eggs, melted butter, and honey until well combined.
Pour the wet mixture into the dry mixture and stir gently until just combined.
Remove the hot cast iron skillet from the oven and grease it with a little butter before pouring in the batter.
Bake the cornbread in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Once baked, remove the cornbread from the oven and let it cool for a few minutes in the skillet. Serve warm.
