Description
A sweet and moist cornbread that perfectly complements your favorite chili and evokes warm memories.
Ingredients
Scale
- 1 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 cup (1 stick) butter
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 1/3 cup honey
- 2 large eggs
- 1 & 1/4 cups buttermilk
Instructions
- Preheat your oven to 375°F. Place your 9-inch cast iron skillet in the oven while it preheats.
- Combine flour, cornmeal, salt, baking soda, and baking powder in a small mixing bowl.
- Slice off about 1/2 tablespoon of butter and set aside for greasing the pan.
- Melt the remaining butter in a large bowl in the microwave.
- Add vegetable oil, sugar, and honey to the melted butter and stir well.
- Incorporate eggs and buttermilk into the mixture and whisk until well combined.
- Gently stir the dry ingredients into the wet mixture without overmixing.
- Remove the hot skillet from the oven, grease it with the reserved butter, and pour in the batter.
- Bake at 375°F for 28-32 minutes or until a toothpick comes out clean.
- Cool for 5-10 minutes before slicing and serving.
Notes
For best results, allow the cornbread to cool slightly before cutting. Top with butter and honey for an indulgent treat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg