Description
This sweet and moist cornbread is a comforting treat perfect for fall evenings and pairs beautifully with soups.
Ingredients
Scale
- 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
- 1/2 cup butter (1 stick)
- 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 degrees. Place your 9-inch cast iron skillet in the oven while it preheats.
- Combine flour, cornmeal, salt, baking soda, and baking powder in a mixing bowl.
- Slice off about 1/2 tablespoon of butter and set aside for greasing.
- Melt the remaining butter in a large bowl in the microwave.
- Add vegetable oil, sugar, and honey to the melted butter and stir well.
- Crack in the eggs and pour in the buttermilk, then whisk until fully incorporated.
- Fold the dry ingredients into the wet ingredients until just combined, avoiding overmixing.
- Grease the skillet with the reserved butter.
- Pour the batter into the hot pan and smooth out the top.
- Bake at 375 degrees for 28-32 minutes until golden and a toothpick comes out clean.
- Cool for 5-10 minutes before slicing and serving.
Notes
For best results, do not overmix the batter to keep the cornbread fluffy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 230
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg