Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
#comment 369936

#comment 369936: 10 Tips for Leaving Impactful Remarks

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

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.

Ingredients

Scale
  • 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

Instructions

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

Notes

  • Use 1 teaspoon baking powder for an 8×8 pan.
  • Best served warm with butter and honey.
  • Store cornbread in a sealed container to prevent iron taste.
  • Prep Time: 10 minutes
  • Cook Time: 28-32 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 366 kcal
  • Sugar: 20 g
  • Sodium: 200 mg
  • Fat: 17 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 49 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 70 mg

Keywords: cornbread, homemade, sweet, moist, skillet

Find it online: https://www.recipesmolly.com/comment-369936-tips-for-meaningful-remarks/