Classic Soul Food Cornbread (Printable)

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

# What you'll need:

→ 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
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

# Method:

01 - Preheat oven to 425°F. Place a 10-inch cast-iron skillet in the oven to heat while preparing batter.
02 - In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk milk, eggs, melted butter, and vegetable oil until well combined.
04 - Pour wet ingredients into dry ingredients. Stir gently until just combined; avoid overmixing.
05 - Carefully remove hot skillet from oven. Add 2 tablespoons butter and swirl to coat bottom and sides evenly.
06 - Pour batter into hot buttered skillet, smoothing the top surface with a spatula.
07 - Bake for 20-25 minutes until top is golden brown and a toothpick inserted into 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 - Allow cornbread to cool for 5-10 minutes before slicing. Serve warm with honey butter.

# Expert Advice:

01 -
  • It comes together in under an hour, and most of that time is the oven doing the work for you.
  • That crispy golden crust paired with the soft, moist interior is the kind of texture contrast that keeps you reaching for another slice.
  • The honey butter melts right into the warm cornbread, making every bite taste like someone really cared about feeding you.
02 -
  • Don't skip preheating the skillet, because that initial sizzle is what creates the crispy exterior that makes this cornbread unforgettable.
  • Overmixing the batter is the quickest way to end up with tough, rubbery bread, so stop stirring the moment you don't see dry flour anymore.
  • Buttermilk makes a noticeably better cornbread than regular milk if you have it on hand, adding a subtle richness that people can't quite identify but absolutely love.
03 -
  • Don't open the oven door while the cornbread is baking, because sudden temperature changes can cause it to sink in the middle or develop a crater on top.
  • If you want an even richer flavor, substitute half the milk with sour cream or full-fat Greek yogurt, which adds tanginess and makes the crumb incredibly tender.
  • Make your honey butter ahead of time and store it in the refrigerator, then let it come to room temperature before serving so it spreads like a dream.
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