Cornbread Recipe

Preheat oven

Position a rack in the center of the oven and preheat to 425°F (220°C).

Grease an 8-inch square baking pan or a 9-inch cast-iron skillet with 1 tablespoon butter or oil, making sure to coat the bottom and sides; set aside in a warm place.

In a large mixing bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 3/4 teaspoon salt until evenly combined and aerated.

In a medium bowl or large measuring cup, whisk 1 cup whole milk with 2 large eggs until smooth. Add 1 tablespoon melted butter and 2 teaspoons honey (if using) and whisk to combine.

Make a well in the center of the dry ingredients and pour the wet mixture into it. Stir gently with a spatula or wooden spoon just until the dry ingredients are incorporated — batter should be slightly lumpy. Do not overmix.

Let the batter rest for 5 minutes. This allows the cornmeal to hydrate and helps produce a tender crumb.

Pour the batter into the prepared pan or skillet and smooth the top with a spatula. If using a skillet, you can dot the top with a little extra butter (optional).

Bake in the preheated 425°F (220°C) oven for 18–22 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Remove from the oven and let cool in the pan on a wire rack for 10 minutes. If baked in a skillet, run a knife around the edge and invert or cut directly in the skillet.

Slice into squares or wedges. Serve warm with butter, honey, or alongside chili or barbecue.