Classic Soul Food Cornbread (Printer-friendly)

Moist Southern-style cornbread baked in skillet, paired with luscious honey butter for a comforting treat.

# What 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 slightly 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

# Steps:

01 - Preheat oven to 425°F. Place a 10-inch cast-iron skillet in the oven to heat while preparing the batter.
02 - In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk together milk, eggs, melted butter, and vegetable oil until thoroughly combined.
04 - Pour wet ingredients into dry ingredients. Stir gently until just combined, avoiding overmixing which can result in tough cornbread.
05 - Carefully remove the heated skillet from the oven. Add 2 tablespoons butter and swirl to evenly coat the bottom and sides.
06 - Pour the prepared batter into the hot buttered skillet and smooth the top surface with a spatula.
07 - Bake for 20 to 25 minutes until the top is golden brown and a toothpick inserted into the 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 - Allow cornbread to cool for 5 to 10 minutes before slicing. Serve warm with honey butter.

# Expert Advice:

01 -
  • The honey butter melts into warm cornbread like a secret you've been waiting to taste.
  • It comes together in under an hour and somehow tastes like you spent all day cooking.
  • One cast-iron skillet is all you need, which means fewer dishes and more time enjoying what you made.
02 -
  • The hot skillet is non-negotiable; cold cast iron will give you a pale, soft bottom instead of that crispy golden crust that makes this special.
  • Overmixing the batter is the fastest way to ruin this recipe, so mix just until the flour disappears and ignore the urge to keep stirring.
  • Buttermilk changes the game if you have it, reacting with the baking soda for a lighter, airier crumb.
03 -
  • Room temperature ingredients mix more smoothly together, so pull your milk and eggs out 15 minutes before you start.
  • If you only have buttermilk, use it straight; if you only have regular milk, add a tablespoon of lemon juice or vinegar and wait five minutes before using it.
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