Classic Soul Food Cornbread (Print Version)

Golden Southern-style cornbread baked in a cast-iron skillet, served warm topped with honey butter.

# What You’ll Need:

→ Dry Ingredients

01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon baking soda
06 - 3/4 teaspoon fine salt

→ Wet Ingredients

07 - 1 cup whole milk
08 - 2 large eggs
09 - 1/4 cup unsalted butter, melted and cooled
10 - 1/4 cup vegetable oil

→ For Greasing

11 - 2 tablespoons unsalted butter

→ Honey Butter

12 - 1/2 cup unsalted butter, softened
13 - 2 tablespoons honey
14 - Pinch of salt

# How to Make It:

01 - Preheat oven to 425°F. Place a 10-inch cast-iron skillet inside to heat while preparing the batter.
02 - In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk together milk, eggs, melted butter, and vegetable oil until well combined.
04 - Pour wet ingredients into dry ingredients and stir gently until just combined, avoiding overmixing.
05 - Carefully remove the heated skillet from oven. Add 2 tablespoons butter and swirl to coat bottom and sides completely.
06 - Pour batter into hot buttered skillet and smooth the top surface with a spatula.
07 - Bake for 20-25 minutes until top is golden brown and a toothpick inserted in center comes out clean.
08 - While cornbread bakes, beat softened butter with honey and salt in a small bowl until smooth and fluffy.
09 - Allow cornbread to cool 5-10 minutes before slicing. Serve warm with honey butter.

# Additional Tips::

01 -
  • It comes together in under an hour and tastes like you've been cooking all day.
  • The honey butter melts into warm cornbread in a way that feels almost indulgent for something so simple.
  • That cast-iron crust is addictive—crispy without being hard, golden without being burnt.
02 -
  • Do not skip preheating the skillet—this is what creates the difference between decent cornbread and the kind people remember.
  • Overmixing the batter is the fastest way to end up with something dense and tough; mix only until the streaks of dry ingredients disappear.
03 -
  • Make the honey butter ahead of time and let it come to room temperature—it spreads and melts better than cold butter, and the flavor melds more smoothly.
  • Save any leftover cornbread wrapped in foil and reheat it gently in a low oven rather than the microwave, which dries it out.
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