Classic Soul Food Cornbread Honey (Printable Version)

Moist Southern-style cornbread baked in cast-iron skillet, served warm with luscious honey butter.

# Ingredient List:

→ 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 slightly 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 Steps:

01 - Preheat oven to 425°F. Place a 10-inch cast-iron skillet in the oven to heat while preparing the batter.
02 - In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk together milk, eggs, melted butter, and vegetable oil until well combined.
04 - Pour wet ingredients into dry ingredients. Stir gently until just combined; do not overmix.
05 - Carefully remove the hot skillet from the oven. Add 2 tablespoons butter and swirl to coat the bottom and sides.
06 - Pour batter into the hot, buttered skillet and smooth the top.
07 - Bake for 20 to 25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
08 - While cornbread bakes, beat softened butter with honey and a pinch of salt in a small bowl until smooth and fluffy.
09 - Let cornbread cool for 5 to 10 minutes before slicing. Serve warm with honey butter.

# Expert Tips:

01 -
  • Ready in just 40 minutes from start to finish
  • Uses simple pantry staples you likely already have
  • The cast-iron skillet creates perfectly crispy, buttery edges
  • Homemade honey butter elevates every bite
  • Vegetarian-friendly and feeds a crowd with 8 generous servings
  • Classic Southern technique that's surprisingly easy to master
02 -
  • Always preheat your cast-iron skillet for the crispiest edges
  • Don't skip the cooling time—it helps the cornbread set properly
  • Store leftover cornbread wrapped in foil at room temperature for up to 2 days
  • Reheat slices in a toaster or oven to restore crispness
  • Make honey butter ahead and refrigerate; bring to room temperature before serving
  • Use a 10-inch cast-iron skillet for best results—other sizes may require time adjustments
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