Sweet and Moist Honey Cornbread Recipe

This is my favorite homemade cornbread recipe! It is very moist thanks to a little oil added to the batter, and extra sweet thanks to some sugar and honey. No more dry cornbread! This skillet cornbread is baked in a hot cast iron skillet for that extra crispy edge, perfect for dunking in a bowlful of chili. 

Servings : 8 - 9

 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 8x8 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*


  1. 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 8x8 or 9x9 inch square pan, see note.)
  2. 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.)
  3. 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). 
  4. Visit Sweet and Moist Honey Cornbread Recipe @ thefoodcharlatan.com for full instructions.

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