Country Corn Bread Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet (or oven-safe 9-inch round pan) in the oven while it heats so the pan becomes hot.

Combine dry ingredients

In a large mixing bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tablespoon granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 3/4 teaspoon fine salt until evenly distributed.

Mix wet ingredients

In a separate bowl or large measuring cup, whisk 1 cup buttermilk, 1 large egg, and 4 tablespoons melted and slightly cooled unsalted butter until smooth.

Combine wet and dry

Make a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined; do not overmix. Fold in 3/4 cup drained whole kernel corn (fresh or canned). Batter will be slightly thick but pourable.

Remove the hot skillet from the oven using oven mitts. Add 1 tablespoon butter and 1 teaspoon neutral oil to the skillet; swirl to coat the bottom and sides. (The oil helps prevent the butter from burning.)

Pour the batter into the hot, buttered skillet, smoothing the top with a spatula. The batter should sizzle on contact.

Return the skillet to the oven and bake at 425°F (220°C) until the top is golden brown and a toothpick inserted into the center comes out clean, about 18–22 minutes. If using a metal cake pan, check at 18 minutes.

If you prefer a softer top, after 15 minutes tent loosely with foil for the remaining bake time. For a crispier crust, bake the full time uncovered.

Remove the skillet from the oven and let the corn bread rest in the pan for 8–10 minutes to set.

Carefully transfer the corn bread to a cutting board or serve directly from the skillet. Slice into wedges.

Spread softened butter on warm slices and drizzle with honey (about 1 tablespoon per slice or to taste). If desired, sprinkle a light pinch of coarse sea salt (about 1/8–1/4 tsp divided) over the honeyed butter to enhance flavor contrast.

Serve warm as an appetizer alongside soups, chili, or a cheese board. Leftovers keep covered at room temperature for up to 2 days or refrigerated for 4 days; reheat in a 350°F oven for 8–10 minutes.