Classic Soul Food Cornbread (Printable Version)

Golden, moist Southern cornbread baked in skillet, paired with creamy honey butter for rich, comforting flavor.

# The Ingredients You'll Need:

→ Dry Ingredients

01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon baking soda
06 - 3/4 teaspoon fine salt

→ Wet Ingredients

07 - 1 cup whole milk
08 - 2 large eggs
09 - 1/4 cup unsalted butter, melted and cooled
10 - 1/4 cup vegetable oil

→ For Greasing

11 - 2 tablespoons unsalted butter

→ Honey Butter

12 - 1/2 cup unsalted butter, softened
13 - 2 tablespoons honey
14 - Pinch of salt

# Step-by-Step Instructions:

01 - Preheat oven to 425°F. Place a 10-inch cast-iron skillet in the oven to heat while preparing batter.
02 - In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk together milk, eggs, melted butter, and vegetable oil until well combined.
04 - Pour wet ingredients into dry ingredients and stir gently until just combined, avoiding overmixing.
05 - Carefully remove hot skillet from oven. Add 2 tablespoons butter and swirl to coat bottom and sides evenly.
06 - Pour batter into hot, buttered skillet and smooth the top surface.
07 - Bake for 20 to 25 minutes until top is golden brown and a toothpick inserted in center comes out clean.
08 - While cornbread bakes, beat softened butter with honey and a pinch of salt in a small bowl until smooth and fluffy.
09 - Let cornbread cool for 5 to 10 minutes before slicing. Serve warm with honey butter.

# Additional Tips::

01 -
  • The skillet creates a crackling, caramelized crust that makes every bite feel slightly luxurious.
  • Honey butter melting into warm cornbread is the kind of simple magic that makes people ask for seconds before finishing their first slice.
  • It comes together in under an hour and tastes like you've been cooking all morning.
02 -
  • Never skip preheating the skillet, a room-temperature pan produces cornbread that's fluffy but forgettable, while a hot skillet creates that crispy, almost fried exterior that makes the difference.
  • Buttermilk changes everything, adding subtle tang and creating a more tender crumb, so if you have it, use it instead of regular milk.
03 -
  • Don't be tempted to open the oven door before 20 minutes pass, sudden temperature changes can disrupt the rise and leave you with a sunken center.
  • If your cornbread starts browning too quickly on top, tent it loosely with foil for the last few minutes of baking.
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