Name: Storyville Chicagos Honey Butter Corn Bread Recipe
Cook time: 40 min
Total time: 40 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 1 cups yellow cornmeal (medium grind); 1 cups all-purpose flour; 2 tbs granulated sugar; 1 tbs baking powder; 0.5 tsp baking soda; 0.75 tsp fine salt; 1 cups buttermilk; 2 count large eggs; 3 tbs unsalted butter (melted); 2 tbs vegetable oil (or melted bacon fat); 6 tbs unsalted butter (softened); 3 tbs local honey; 0.25 tsp fine sea salt; 0.25 tsp vanilla extract (optional); 1 tbs unsalted butter (for pan) or vegetable oil

Method

Cornbread

Preheat and Prep

Preheat oven to 425°F (220°C). Place a 9-inch cast-iron skillet or an 8x8-inch square baking pan in the oven while it heats. This helps create a crisp exterior.

Combine Dry Ingredients

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

Combine Wet Ingredients

In a separate bowl whisk 1 cup buttermilk with 2 large eggs until smooth. Stir in 3 tablespoons melted unsalted butter and 2 tablespoons vegetable oil.

Mix Batter

Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Do not overmix; small lumps are fine. Batter should be pourable but thick—if very thick, add 1 to 2 tablespoons more buttermilk.

Prepare Hot Pan

Carefully remove the preheated skillet from the oven using oven mitts. Add 1 tablespoon butter (or oil) to the skillet and swirl to coat; it should sizzle. If using a baking pan, brush it with the butter or oil and place it in the oven for 1 minute to warm.

Bake

Pour batter into the hot skillet or prepared pan, smoothing the top gently. Bake in the preheated 425°F oven for 18–22 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. If using a thicker pan, total time may be toward the higher end.

Finish

Remove cornbread from the oven and let sit in the skillet for 5 minutes. Run a knife around the edges and transfer to a cooling rack or cut directly in the skillet into wedges. Serve warm.

House Honey Butter

Prepare Honey Butter

While the cornbread bakes, place 6 tablespoons softened unsalted butter in a small bowl. Add 3 tablespoons local honey, 1/4 teaspoon fine sea salt, and 1/4 teaspoon vanilla extract (optional). Using a fork or small whisk, beat until smooth, light, and slightly fluffy, about 1–2 minutes. Taste and adjust honey or salt as desired.

Chill or Serve

For firmer dollops, refrigerate the honey butter for 10–15 minutes. For easy spreading, keep at room temperature. Serve a generous scoop with warm cornbread wedges; the honey will melt into the bread for classic Southern flavor.