Want to make your holiday staples even sweeter? Then try this Best-Ever Honey Cornbread recipe! This sweet and moist cornbread is the perfect side for any festive meal! Alternatively, we love pairing this delectable cornbread with our favorite soups and chilis in cooler months.
Ingredients• 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 • 1/2 cup butter, divided, plus extra for topping • 1/4 cup vegetable oil • 1 cup granulated sugar • 1/3 cup honey, plus extra for topping • 2 large eggs • 1 1/4 cups buttermilk
To begin, preheat your oven to 375 degrees F. Set your 9-inch cast-iron skillet into the oven while it preheats.
In a small mixing bowl, combine the cornmeal, flour, salt, baking soda, and baking powder. Set aside.
Melt all but 1/2 tablespoon of the butter in a large bowl.
Add the oil, honey, and sugar into the bowl with the melted butter. Stir until well combined.
Then add in the eggs and buttermilk, whisking until mixed thoroughly.
Using a spatula or wooden spoon, stir the dry ingredients into the wet ingredients until just combined. Do not over-mix.
Remove the cast-iron skillet from the oven. Grease the sides and the bottom of the skillet with the remaining butter.
Pour the batter into the hot skillet, lightly smoothing out the top.
Then place the skillet back into the oven. Bake for 28-32 minutes or until a toothpick inserted into the center comes out clean and the top is golden-brown, with the edges pulling away from the pan.
Once fully cooked, remove the bread from the oven and allow it to cool for 5-10 minutes before slicing and serving.
Top with butter and honey for optimal sweetness.