Description
This sweet, moist cornbread features a golden crust and tender crumb, elevated by the use of browned butter for a nutty depth and a hint of honey for floral sweetness.
Ingredients
Scale
- 1 cup yellow cornmeal (medium grind)
- 3/4 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 large eggs, room temperature
- 1 cup buttermilk, shaken (or 1 cup milk + 1 tbsp lemon juice)
- 1/4 cup honey
- 6 tablespoons unsalted butter, browned and slightly cooled
- 2 tablespoons melted butter for brushing (optional)
- Flaky sea salt or coarse sugar for sprinkling (optional)
Instructions
- Preheat the oven to 400°F (200°C), placing a 9-inch cast-iron skillet or round cake pan in the oven as it heats.
- Brown the butter in a light skillet over medium heat, swirling until amber and fragrant (about 3-5 minutes), then cool slightly.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk eggs, then mix in buttermilk, honey, and the warm browned butter.
- Pour the wet mixture into the dry ingredients, stirring gently until just combined.
- Carefully remove the hot skillet from the oven, brush with melted butter, then pour in the batter and smooth the top.
- Bake until the top is deep golden and a skewer comes out clean, about 20-25 minutes.
- Brush the top with melted butter or honey butter, sprinkle with sea salt or sugar, and let rest for 10 minutes before slicing.
Notes
Allow to cool completely on a wire rack for a crisp crust. Store wrapped in plastic wrap at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 6g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg