Name: #comment 369808: The Ultimate Sweet Cornbread Recipe
Prep time: 10 min
Cook time: PT-492695H34M22S
Total time: 38 min
Cuisine: American
Ingredients: 1 cup flour (spooned and leveled); 3/4 cup yellow cornmeal; 1/2 teaspoon kosher salt; 1/2 teaspoon baking soda; 2 teaspoons baking powder (1 teaspoon for 8×8 pan); 1/2 cup butter (1 stick); 1/4 cup vegetable oil; 1 cup granulated sugar; 1/3 cup honey; 2 large eggs; 1 & 1/4 cups buttermilk

Jump to Recipe

#comment 369808 is my favorite homemade cornbread recipe! This cornbread is incredibly moist thanks to a little oil added to the batter, and it’s extra sweet, thanks to sugar and honey. No more dry cornbread! Baked in a hot cast iron skillet, it has that extra crispy edge, perfect for dunking in a bowlful of chili. Let’s dive into this delicious recipe!

Why You’ll Love This #comment 369808

There are countless reasons to love this cornbread recipe. First, it’s moist and sweet, creating a delightful contrast to savory dishes. Second, it’s straightforward to make, requiring just a few simple ingredients and minimal prep time. You can whip it up in about 38 minutes, making it a great choice for busy weeknights. Plus, it’s versatile! You can serve it with chili, soups, or even enjoy it on its own with a pat of butter. This cornbread is perfect for sharing at family gatherings or as a comforting side dish. Finally, it’s vegetarian-friendly, fitting a variety of dietary needs. You won’t just be making cornbread; you’ll be creating a delicious experience!

Ingredients for #comment 369808

Gather these items:

1 cup flour (spooned and leveled)
3/4 cup yellow cornmeal
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
2 teaspoons baking powder (1 teaspoon for 8×8 pan)
1/2 cup butter (1 stick)
1/4 cup vegetable oil
1 cup granulated sugar
1/3 cup honey
2 large eggs
1 & 1/4 cups buttermilk

How to Make #comment 369808 Step-by-Step

Step 1: Preheat your oven to 375 degrees. Place your 9-inch cast iron skillet in the oven while it preheats.
Step 2: In a small mixing bowl, combine 1 cup flour, 3/4 cup yellow cornmeal, 1/2 teaspoon kosher salt, 1/2 teaspoon baking soda, and 2 teaspoons baking powder.
Step 3: Slice off about 1/2 tablespoon from your 1/2 cup butter and set aside.
Step 4: Melt the remaining butter in a large bowl in the microwave.
Step 5: Add 1/4 cup oil, 1 cup sugar, and 1/3 cup honey to the melted butter. Stir well until combined.
Step 6: Add 2 eggs and 1 & 1/4 cups buttermilk. Whisk until fully incorporated.
Step 7: Use a wooden spoon or spatula to stir the dry ingredients into the wet ingredients. Do not over mix!
Step 8: Remove the cast iron skillet from the oven and grease it with the remaining butter.
Step 9: Pour the batter into the hot pan and smooth out the top.
Step 10: Place the skillet back in the oven. Bake for 28-32 minutes.
Step 11: Remove from the oven and let cool for 5-10 minutes before slicing and serving.
Step 12: Store the cornbread tightly covered on the counter for up to 3 days.

Pro Tips for the Perfect #comment 369808

Keep these in mind:

Use 1 teaspoon baking powder if using a square pan.
Best served right away to enjoy the crispy edges.
Store in a sealed container if using a cast iron pan.
For a little extra flavor, try adding some corn kernels or jalapeños to the batter!

Best Ways to Serve #comment 369808

This cornbread pairs wonderfully with a variety of dishes. Try serving it with your favorite chili for a comforting meal. You can also enjoy it alongside savory soups or stews. For a delightful breakfast twist, serve it with a drizzle of honey or maple syrup. Don’t forget to add a pat of butter for that extra richness!

How to Store and Reheat #comment 369808

To keep your cornbread fresh, store it tightly covered on the counter for up to 3 days. If you’re using a cast iron skillet, make sure to transfer it to a sealed container to avoid any metallic taste. To reheat, place slices in the oven at 350 degrees for about 10 minutes or microwave for 20-30 seconds until warm.

Frequently Asked Questions About #comment 369808

What’s the secret to perfect #comment 369808?

The secret lies in using fresh ingredients and not overmixing the batter. This ensures a light and fluffy texture. Incorporating ingredients like buttermilk adds moisture, making it wonderfully sweet and moist.

Can I make #comment 369808 ahead of time?

Yes! You can make this cornbread a day in advance. Just make sure to store it in an airtight container to maintain its moisture.

How do I avoid common mistakes with #comment 369808?

To avoid common mistakes, ensure that your oven is preheated before placing the skillet inside. Also, resist the urge to overmix the batter, as this can lead to dense cornbread.

Variations of #comment 369808 You Can Try

For a twist on the classic recipe, consider adding ingredients like shredded cheese or chopped herbs for extra flavor. You can also replace some of the all-purpose flour with whole wheat flour for a healthier option. If you prefer a spicier kick, try adding chopped jalapeños or a dash of cayenne pepper.

For more delicious recipes, check out last recipes or try making cranberry orange pancakes for a delightful breakfast. If you’re looking for a savory option, creamy potato soup pairs wonderfully with this cornbread!

#comment 369808: The Ultimate Sweet Cornbread Recipe

Author: basmer
Total Time: 38 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

This is my favorite homemade cornbread recipe! It is very moist thanks to a little oil added to the batter, and extra sweet thanks to some sugar and honey. No more dry cornbread! This skillet cornbread is baked in a hot cast iron skillet for that extra crispy edge, perfect for dunking in a bowlful of chili.

Instructions

Preheat your oven to 375 degrees. Place your 9-inch cast iron skillet in the oven while the oven preheats.
In a small mixing bowl, combine flour, cornmeal, salt, baking soda, and baking powder.
Slice off about 1/2 tablespoon from your butter and set aside.
Melt the remaining butter in a large bowl in the microwave.
Add oil, sugar, and honey to the large bowl with the melted butter. Stir well until combined.
Add eggs and buttermilk. Whisk until fully incorporated.
Use a wooden spoon or spatula to stir the dry ingredients into the wet ingredients. Do not over mix!
Remove the cast iron skillet from the oven and grease it with the remaining butter.
Pour the batter into the hot pan and smooth out the top.
Place the skillet back in the oven. Bake for 28-32 minutes.
Remove from the oven and let cool for 5-10 minutes before slicing and serving.
Store the cornbread tightly covered on the counter for up to 3 days.