Servings : 8 – 9
Ingredients
1 cup flour, spooned and leveled
3/4 cup yellow cornmeal
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
2 teaspoons baking powder (1 teaspoon for 8×8 pan, SEE NOTE)
1/2 cup (1 stick) butter
1/4 cup vegetable oil
1 cup granulated sugar
1/3 cup honey
2 large eggs
1 and 1/4 cups buttermilk*
Instructions
- Preheat your oven to 375 degrees. Place your 9-inch cast iron skillet in the oven while the oven preheats. (If you are baking this in an 8×8 or 9×9 inch square pan, see note.)
- In a small mixing bowl, combine 1 cup flour, 3/4 cup yellow cornmeal, 1/2 teaspoon kosher salt, 1/2 teaspoon baking soda, and 2 teaspoons baking powder. (Use 1 teaspoon baking powder if using a square pan.)
- Slice off about 1/2 tablespoon from your 1/2 cup (1 stick) of butter and set aside (you will grease the pan with it soon).
- Melt the remaining butter in a large bowl in the microwave.
- Add 1/4 cup oil, 1 cup of sugar, and 1/3 cup honey to the large bowl with the melted butter. Stir well until combined.
- Add 2 eggs and 1 and 1/4 cups buttermilk.* Whisk until fully incorporated.
- Use a wooden spoon or spatula to stir the dry ingredients into the wet ingredients (then wipe out the dry bowl and put it back in your cupboard!) DO NOT over mix! Make sure the dry ingredients are fully incorporated but don’t worry if there are a few lumps.
- Remove the cast iron skillet from the oven and shut the door. Grease the bottom and sides (all the way to the top) with the remaining half tablespoon butter. I use a butter knife. If it melts too fast, use a pastry brush to spread it around.
- Pour the batter into the hot pan and smooth out the top.
- Use hot pads to place the skillet back in the oven. Bake at 375 for 28-32 minutes. The cornbread is done when a toothpick inserted in the center comes out with no wet batter on it. You can also shake the skillet a little, and if is at all wobbly, leave it in a couple more minutes. The top should be golden brown and the edges should pull away from the edges of the pan.
- Remove from the oven and let cool for 5-10 minutes before slicing and serving. This is best served right away so the edges are nice and crispy! Top with butter and honey, and/or serve with The Best Chili Recipe I’ve Ever Made!
- Store the cornbread tightly covered on the counter for up to 3 days. If you made it in a cast iron pan, remove the cornbread from the cast iron once cool, and store in a sealed container (otherwise it will start to taste all iron-y. no thanks.)
IMPORTANT! If you plan to make this recipe in an 8×8 or 9×9 inch square pan:
Only use 1 teaspoon baking powder. (Your cake will overflow the pan if you use 2 teaspoons.)
Do not put the pan in the oven while it is preheating. Spray the pan with nonstick spray. There is no need to set aside the 1/2 tablespoon of butter from the stick of butter called for in the recipe.
If you want to make this in a 9×13 inch pan, grease the pan and do not put it in the oven while preheating. Double all the ingredients (as follows) and use roughly the same bake time:
- 2 cups flour, spooned and leveled
- 1 and 1/2 cups yellow cornmeal
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 cup (2 sticks) butter
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 2/3 cup honey
- 4 large eggs
- 2 and 1/2 cups buttermilk*
Source: thefoodcharlatan.com