Golden-crusted, tender crumb cornbread balancing sweet and savory flavors. Perfect alongside chili, barbecue, and soups.
# What You’ll Need:
→ Dry Ingredients
01 - 1 cup yellow cornmeal (150 g)
02 - 1 cup all-purpose flour (125 g)
03 - 1/4 cup granulated sugar (50 g)
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon baking soda
06 - 3/4 teaspoon fine sea salt
→ Wet Ingredients
07 - 1 cup whole milk (240 ml)
08 - 2 large eggs
09 - 1/4 cup unsalted butter, melted and cooled (60 g)
10 - 1/4 cup vegetable oil (60 ml)
11 - 2 tablespoons honey (optional)
# Directions:
01 - Preheat oven to 400°F. Grease an 8-inch square baking pan or 9-inch cast-iron skillet with butter or nonstick cooking spray.
02 - In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until thoroughly blended.
03 - In a separate medium bowl, whisk milk, eggs, melted butter, vegetable oil, and honey until fully combined and smooth.
04 - Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined—do not overmix. Small lumps are acceptable.
05 - Pour batter into the prepared pan or skillet. Use a spatula to spread evenly and smooth the top surface.
06 - Bake for 20 to 25 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
07 - Allow cornbread to cool in the pan for 10 minutes before slicing into squares. Serve warm with honey butter or alongside chili and barbecue.
