I’ve been making cornbread since before I could walk. Every year at Thanksgiving, my responsibility was to make the cornbread (but as muffins). I made the exact same recipe every year and while everyone said they liked them, truth-be-told, I never did. I thought they were dry and hard to swallow. So a few years back, I started playing around with the recipe and finally ended up on this one.
The honey keeps it sweet and the butter makes it moist. You really do need the butter in it and on top of it, so don’t skip this step. And the secret ingredient is the pan you cook it in – a cast iron skillet will give you the golden brown outside you’re searching for.
You can even drizzle more honey on top of this if you want it to be extra, extra special, but that’s just crazy talk to me.
- 10 tablespoons unsalted butter, melted, plus more for buttering the pan
- 1 cup all-purpose flour
- 1 cup stone-ground cornmeal, plus more for dusting the pan
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- 3 large eggs
- 1 teaspoon pure vanilla extract (see my homemade vanilla recipe here)
- 2 tablespoons honey
- Preheat the oven to 350 degrees. Butter and lightly flour a 9-inch cast iron skillet with cornmeal. Be sure to remove any excess cornmeal from the pan.
- Whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl.
- Whisk together 8 tablespoons of the butter with the buttermilk, eggs, vanilla and honey in a small bowl until smooth.
- Pour the butter mixture into the cornmeal mixture and stir until thoroughly combined. Pour the batter into the prepared cake pan and bake until a cake tester comes out clean, about 30 minutes.
- Let cool for 15 minutes before removing from cake pan. Spread the remaining 2 tablespoons of butter over the top of the cornbread to finish. Serve immediately or at room temperature. Enjoy!