House Cornbread Recipe

Preheat and prep skillet

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

Remove the skillet carefully (use oven mitts). Add 1 teaspoon vegetable oil and 1 tablespoon of the melted butter to the skillet, swirling to coat the bottom and sides. Return the skillet to the oven to keep it hot while you mix the batter.

Whisk the dry ingredients: In a large bowl combine 1 cup cornmeal, 1 cup all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt. Whisk thoroughly to distribute the leaveners and salt evenly.

Combine wet ingredients: In a separate bowl or large measuring cup whisk together 1 cup buttermilk, 2 large eggs, 4 tablespoons melted butter (slightly cooled), and 1 tablespoon honey if using, until homogeneous.

Combine wet and dry: Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined and no large streaks of flour remain — a few small lumps are fine. Do not overmix; overmixing will make the cornbread tough.

Check consistency: The batter should be thick but pourable. If it seems too thick, add 1–2 tablespoons extra buttermilk to loosen slightly.

Bake: Carefully remove the hot skillet from the oven. Pour the batter into the hot, buttered skillet, spreading it evenly. Sprinkle a little extra cornmeal or a pinch of coarse salt on top if desired. Return the skillet to the oven and bake at 425°F (220°C) for 18–22 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Rest and serve: Remove the skillet from the oven and let the cornbread rest for 5 minutes. Run a knife around the edge, then slice into wedges. Serve warm with the remaining melted butter or honey on the side.

Storage: Cool completely before wrapping tightly. Store at room temperature for up to 2 days or refrigerate up to 5 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or microwave slices for 20–30 seconds.