Description
Looking for the ultimate southern cornbread recipe? This cornbread is moist, semi-sweet, and beautifully golden on top, with a buttery melt-in-your-mouth crumb. The perfect side dish for any soul food meal.
Ingredients
Dry ingredients
- 1–1/2 Cup INDIAN HEAD Ground Stone Yellow Cornmeal
- 1/2 Cup All-Purpose Flour
- 1/2 Cup White Sugar
- 1–1/2 Tsp Baking Powder
- 1 Tsp Salt
Wet ingredients
- 2 Eggs
- 1 Cup Buttermilk
- 1/2 Cup Melted Butter
- 1/3 Cup Vegetable Oil
- 3 Tbs Honey
Baking dish
- 2 Tsp Butter
- Pam Non-Stick Baking Spray
Instructions
- Get a large mixing bowl and place the sifter over it.
- Pour the flour and cornmeal into the bowl through the sifter and discard any pieces left in the sifter.
- Pour the sugar, baking powder, and salt into the bowl through the sifter and discard any leftover hard pieces as well.
- Whisk all the dry ingredients until well combined.
- Melt 1/2 cup of butter and set it aside to chill.
- Get a medium-sized mixing bowl.
- Add the buttermilk, oil, honey, and eggs, then whisk well.
- Add the melted butter once it has chilled, and whisk well.
(Reserve 2 tsps of butter for the pan) - Pour the dry ingredients into the wet ingredients.
- Stir just until everything is well combined.
- Lightly spray all sides of the baking pan with Pam non-stick baking spray.
- Add 2 tsps of melted butter.
- Turn the pan to ensure all parts are buttered.
- Tilt the pan to let the excess butter drip out.
- Add the cornbread batter to the baking dish.
- Place it in the oven on the bottom rack.
- Bake for 40 minutes, or until you can insert a knife into the center and it comes out clean.
- Optional: Add a tablespoon of butter, and drizzle a little honey over the cornbread while it’s hot.
Notes
- If you aren’t a fan of sweet cornbread, although it’s not very sweet, reduce the 1/2 cup of sugar to 1/4 cup, and if you don’t want it sweet at all, use 2 tbs of sugar, as it’s still necessary for a crisp top and edges.
