Dahmil's Scratch Cornbread Recipe

Preheat and prepare pan

Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet or an 8-9 inch square baking pan on the middle rack while the oven heats (this helps produce a crisp bottom).

Butter the pan: when the oven and pan are hot (about 5–7 minutes), carefully remove the pan with oven mitts. Add 1 tablespoon of butter to the pan and swirl to coat the bottom and sides. If you prefer, sprinkle the pan lightly with 1 tablespoon coarse cornmeal for texture.

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

In a separate medium bowl or large measuring cup, whisk 2 large eggs until lightly beaten. Add 1 cup buttermilk, 1/4 cup whole milk, 4 tablespoons melted butter (cooled slightly so it won't cook the eggs), 1 tablespoon vegetable oil, and 1 tablespoon honey (if using). Whisk until the mixture is homogeneous.

Make a well in the center of the dry ingredients. Pour the wet ingredients into the well and gently stir with a spatula or wooden spoon until just combined. Scrape the sides and bottom to ensure no dry pockets remain. Do not overmix; small streaks of flour are okay. The batter should be pourable but thick—if it seems too thick, add up to 1–2 tablespoons additional milk.

Carefully pour or scrape the batter into the prepared hot skillet or baking pan, smoothing the top lightly with a spatula. Return the pan to the oven and bake at 425°F (220°C) for 15–20 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If using a metal pan rather than cast iron, check at 15 minutes to avoid overbrowning.

Remove the cornbread from the oven and immediately brush the top with a little additional butter (about 1 tablespoon) for shine and flavor. Let the cornbread rest in the pan for 10 minutes to set. Run a knife around the edge and transfer to a wire rack or cut directly in the skillet into wedges.

Serve warm with butter, honey, or your preferred accompaniment. Store any leftovers wrapped at room temperature for up to 2 days or refrigerated for up to 5 days; warm briefly before serving.