Unsalted Butter: I always opt for unsalted butter in my baking. This gives me complete control over the total salt content in the recipe, allowing the other flavors to truly shine. For an even richer, more luxurious cornbread, consider using a high-quality European-style butter, which typically has a higher butterfat content. This extra fat translates directly into a more flavorful and tender crumb.

All-Purpose Flour: This recipe has been meticulously tested and perfected using standard all-purpose flour. Its balanced protein content provides just enough structure without making the cornbread tough. While other flours might work, I recommend sticking to all-purpose for guaranteed results, especially if you’re making this for the first time.

Yellow Cornmeal: The star of the show! You’ll need yellow cornmeal for that classic golden hue and authentic corn flavor. The grind of your cornmeal can affect texture; a medium grind offers a nice balance of chewiness and tenderness, while a fine grind will yield a softer, more cake-like texture. Avoid instant or self-rising cornmeal, as they contain added leavening and salt that will throw off the recipe’s balance.

Honey: Beyond just adding sweetness, honey brings a lovely depth of flavor and helps contribute to the moistness of the cornbread. Its natural sugars also assist in creating that beautiful golden-brown crust. Any good quality honey will work perfectly, from a delicate clover to a robust wildflower variety.

Absolutely! While a cast iron skillet is fantastic for achieving that signature crispy crust and even heat, you can certainly use a regular 9-inch round cake pan, an 8×8 inch square baking dish, or a pie plate. Just ensure it’s well-greased to prevent sticking. Keep in mind that the edges and bottom of the cornbread might not develop the same level of golden-brown crispness as they would in cast iron, but the flavor and moistness will still be outstanding.

The topping possibilities are endless! For a simple yet satisfying treat, top your warm, freshly baked cornbread with a pat of butter, a drizzle of extra honey, or a sprinkle of flaky sea salt to enhance its flavors. For savory variations, consider adding chopped jalapeños or fresh corn kernels directly into the batter before baking. Other delicious toppings include maple syrup, jam, homemade apple butter, or serving it alongside a hearty bowl of chili, stew, or pulled pork for the ultimate comfort food experience.

To maintain its freshness and moisture, store any leftover cornbread in an airtight container at room temperature for up to 2 days. If you want to keep it longer, cornbread freezes beautifully! Wrap individual slices or the whole loaf tightly in plastic wrap, then place it in a freezer-safe bag or container for up to 2 months. When you’re ready to enjoy it, simply allow it to thaw overnight in the refrigerator, then warm it gently in the microwave or a toaster oven for a fresh-baked taste.

Yes, you can easily adjust the sweetness to make it more savory! While this recipe has a touch of honey and brown sugar, you can reduce the amount of both if you prefer a less sweet profile. Additionally, consider folding in savory mix-ins like shredded cheddar cheese, diced jalapeños, crumbled bacon, or chives into the batter before baking. These additions will transform it into a wonderful accompaniment for soups, stews, or barbecue.

Dry or crumbly cornbread is often a result of overmixing the batter or using too much flour. When you overmix, you develop the gluten in the flour, leading to a tough texture that can feel dry. Ensure you mix just until the ingredients are combined. Also, measuring flour accurately (ideally by weight) is key. If you pack flour into your measuring cup, you could be adding significantly more than the recipe calls for, resulting in a drier crumb. Make sure your baking powder is also fresh for proper leavening and a tender texture.

• ▢ 1 cup yellow cornmeal
• ▢ 1 cup all purpose flour
• ▢ ⅓ cup light brown sugar
• ▢ 2 ½ teaspoons baking powder
• ▢ ¼ teaspoon kosher salt
• ▢ 1 cup whole milk
• ▢ ⅓ cup melted unsalted butter
• ▢ 1 large egg room temperature
• ▢ 1 tablespoon honey

• Preheat your oven to 400°Fahrenheit (200°Celsius). Generously butter your 9-inch cast iron skillet or chosen baking pan. If using cast iron, you can preheat the empty, greased skillet in the oven for 5-10 minutes for an extra crispy crust.
• In a large bowl, whisk together the yellow cornmeal, all-purpose flour, light brown sugar, baking powder, and kosher salt until well combined and lump-free.
• In a separate jug or medium mixing bowl, whisk together the room-temperature large egg, honey, whole milk, and melted unsalted butter until the mixture is smooth and fully incorporated.
• Pour the liquid (wet) ingredients into the dry ingredients. Using a wooden spoon or rubber spatula, gently mix everything together. Stir just until the dry ingredients are moistened and almost smooth. A few small lumps are normal; avoid overmixing to ensure a tender cornbread.
• Immediately pour the prepared cornbread batter into your hot, greased skillet or baking pan. Bake for 18-20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Carefully remove the hot skillet from the oven and let the cornbread cool for at least 10-15 minutes before slicing and serving. This resting time is crucial for the cornbread to set and firm up.

To ensure smooth mixing and the best texture, always make sure all of your refrigerated ingredients, especially the egg and milk, are at room temperature before you begin baking. Pull them out about 30-60 minutes in advance.

Butter: For an exceptionally rich and creamy cornbread, I recommend using a high-quality European-style butter, such as Kerry Gold, which boasts a higher butterfat content.

Salt: If you don’t have kosher salt on hand, you can substitute with fine table salt, but remember to halve the amount called for in the recipe. As a general rule, 1 teaspoon of kosher salt is equivalent to about ½ teaspoon of fine table salt.

Storage: Keep any leftover baked cornbread in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze the cornbread for up to 2 months. Simply defrost it overnight in the fridge, then gently warm slices in the microwave or a toaster oven before serving to restore its delicious texture.