Texas Corn Bread Recipe

Preheat and prepare skillet

Preheat oven to 425°F (220°C). Place a 9-inch cast-iron skillet or ovenproof skillet in the oven while it preheats so it becomes very hot.

Mix dry ingredients

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and kosher salt until evenly distributed.

Combine wet ingredients

In a separate bowl, whisk the eggs lightly, then whisk in the buttermilk and the melted butter until combined.

Combine wet and dry

Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon until just combined — batter should be slightly lumpy but uniform. Do not overmix.

Heat fat in skillet

Carefully remove the hot skillet from the oven using oven mitts. Add 1 tablespoon vegetable oil and swirl to coat the bottom and sides. The oil should shimmer and may begin to smoke slightly — this helps form a crisp crust.

Bake

Pour the batter into the hot, oiled skillet and immediately return the skillet to the oven. Bake at 425°F (220°C) for 18–22 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. For a deeper crust, bake up to 25 minutes.

Rest

Remove the skillet from the oven and let the cornbread rest for 5 minutes. This helps the interior set and makes slicing easier.

Portion

Using a sharp knife or a spatula, cut the cornbread into 4 equal wedges. Transfer wedges to a serving plate.

Place a generous tablespoon of softened unsalted butter on each cornbread wedge so it begins to melt. If desired, drizzle each wedge with 1/2 tablespoon honey for a slightly sweet finish.

Serve warm. Leftover cornbread can be wrapped airtight and stored at room temperature for up to 2 days or refrigerated for up to 5 days; reheat in a 350°F (175°C) oven for 8–10 minutes to refresh.