Classic Soul Food Cornbread (Print version)

Moist southern-style cornbread baked in cast-iron skillet, paired with rich honey butter for comfort.

# 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 Skillet

11 - 2 tablespoons unsalted butter

→ Honey Butter

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

# Cooking Steps:

01 - Preheat oven to 425°F. Place a 10-inch cast-iron skillet in the oven to heat while preparing batter.
02 - In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk milk, eggs, melted butter, and vegetable oil until fully incorporated.
04 - Pour wet ingredients into dry ingredients. Stir gently until just combined without overmixing.
05 - Carefully remove hot skillet from oven. Add 2 tablespoons butter and swirl to coat bottom and sides evenly.
06 - Pour batter into hot buttered skillet and smooth the top surface.
07 - Bake for 20-25 minutes until top is golden brown and toothpick inserted in center emerges clean.
08 - While cornbread bakes, beat softened butter with honey and salt in small bowl until smooth and fluffy.
09 - Cool cornbread 5-10 minutes before slicing. Serve warm with honey butter.

# Expert Advice:

01 -
  • Quick and easy to prepare in just 40 minutes total.
  • Rich, buttery flavor with a delicate sweetness from the honey butter.
  • Versatile enough to pair with barbecue, chili, or fried chicken.
  • Classic Southern roots with a moist, tender crumb and crispy crust.
  • Vegetarian-friendly and made with simple pantry staples.
02 -
  • Use a hot cast-iron skillet to create a crispy, flavorful crust.
  • Whisk wet ingredients thoroughly to ensure a smooth batter.
  • Do not overmix the batter; a few lumps are fine.
  • Let the cornbread rest before slicing to set the texture.
  • Use softened butter for the honey butter to achieve a creamy, spreadable consistency.
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