Sweet and Moist Honey Cornbread #desserts #homemade

Sweet and Moist Honey Cornbread #desserts #homemade

This is my preferred custom made cornbread formula! It is extremely soggy gratitude to a little oil added to the player, and additional sweet gratitude to some sugar and nectar. Not any more dry cornbread! This skillet cornbread is heated in a hot cast iron skillet for that extra firm edge, ideal for dunking in a bowlful of bean stew.

There is a ton of discussion encompassing cornbread. Southern cornbread? Northern cornbread? Sugar, no sugar? Skillet or cake container? I'm from California. I guarantee no grandmotherly privileged insights. I did't know the principal thing about cornbread or why individuals have solid feelings about it. Be that as it may, I needed to get the earth on all the debate, so the appropriate response?

Make a million bunches of cornbread (or 8. The last one was in the stove.) I attempted Southern cornbread, Northern cornbread, and a lot of in the middle of cornbreads. My last formula is my undisputed top choice, however plainly there are bunches of suppositions about this! My formula is fleecy and sweet, with fresh edges.


Sweet and Moist Honey Cornbread #desserts #homemade

  •  1 cup flour, spooned and leveled
  •  3/4 cup yellow cornmeal
  •  1/2 teaspoon kosher salt
  •  1/2 teaspoon baking soda
  •  2 teaspoons baking powder (1 teaspoon for 8x8 pan, SEE NOTE)
  •  1/2 cup (1 stick) butter
  •  1/4 cup vegetable oil
  •  1 cup granulated sugar
  •  1/3 cup honey
  •  2 large eggs
  •  1 and 1/4 cups buttermilk*


  1. Preheat your oven to 375 degrees. Place your 9-inch cast iron skillet in the oven while the oven preheats. (If you are baking this in an 8x8 or 9x9 inch square pan, see note.)
  2. In a small mixing bowl, combine 1 cup flour, 3/4 cup yellow cornmeal, 1/2 teaspoon kosher salt, 1/2 teaspoon baking soda, and 2 teaspoons baking powder. (Use 1 teaspoon baking powder if using a square pan.)
  3. Slice off about 1/2 tablespoon from your 1/2 cup (1 stick) of butter and set aside (you will grease the pan with it soon). 
  4. Melt the remaining butter in a large bowl in the microwave.
  5. Add 1/4 cup oil, 1 cup of sugar, and 1/3 cup honey to the large bowl with the melted butter. Stir well until combined. 
  6. Add 2 eggs and 1 and 1/4 cups buttermilk. Whisk until fully incorporated. 
  7. Use a wooden spoon or spatula to stir the dry ingredients into the wet ingredients (then wipe out the dry bowl and put it back in your cupboard!) DO NOT over mix! Make sure the dry ingredients are fully incorporated but don't worry if there are a few lumps. 
  8. Remove the cast iron skillet from the oven and shut the door. Grease the bottom and sides (all the way to the top) with the remaining half tablespoon butter. I use a butter knife. If it melts too fast, use a pastry brush to spread it around. 
  9. Pour the batter into the hot pan and smooth out the top. 
  10. Use hot pads to place the skillet back in the oven. Bake at 375 for 28-32 minutes. The cornbread is done when a toothpick inserted in the center comes out with no wet batter on it. You can also shake the skillet a little, and if is at all wobbly, leave it in a couple more minutes. The top should be golden brown and the edges should pull away from the edges of the pan. 
  11. Remove from the oven and let cool for 5-10 minutes before slicing and serving. This is best served right away so the edges are nice and crispy! Top with butter and honey, and/or serve with The Best Chili Recipe I've Ever Made!
  12. Store the cornbread tightly covered on the counter for up to 3 days. 

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