I’ve been making cornbread since before I could walk. Every year at Thanksgiving, my job 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 while the butter and buttermilk 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.

Tell me, do you have a favorite cornbread recipe? Let me know and I’ll make it next time!