Cornbread
I use Bob's Red Mill medium grind cornmeal and King Arthur all-purpose flour for this recipe.
Ingredients
Cornbread
- 1 3/4 cups cornmeal
- 1 1/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon salt
- 3 large eggs at room temperature
- 1 3/4 cup whole milk
- 1/2 cup unsalted butter (1 stick) melted and slightly cooled
- 1 cup corn kernels (optional)
Honey Butter
- 1/3 cup softened butter
- 2 tablespoons liquid honey
Instructions
Cornbread
- Preheat over to 350°F. Grease and flour a 10-inch cast iron skillet.
- Measure the cornmeal, flour, sugar, baking powder, baking soda and salt into a medium mixing bowl and whisk to combine.
- Crack the eggs into a small mixing bowl, add milk and whisk to combine. Stir in melted butter.
- Pour the wet ingredients over the dry ingredients and mix by hand just until combined.
- If you want to add extra ingredients, gently stir into mixture. I added 1 cup of corn (either frozen thawed or fresh from the cob when in season).
- Pour the batter into the prepared pan and bake for 35-40 minutes, rotating the pan halfway through the baking time. The cornbread should be golden brown around the edges, which will pull away slightly from the side of the pan.
- Serve warm from the oven with honey butter.
Honey Butter
- In a small bowl, stir softened butter and honey with a fork until smooth.