Golden Sweet Cornbread
This golden sweet cornbread is everything you love about Southern comfort moist, buttery, with just the right touch of homey brown sugar and honey. Perfect for your cast iron skillet and a must-have alongside chili, soups, or a cozy brunch spread.
Equipment
- Cast Iron Skillet
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal or polenta
- 1/4 cup brown sugar or white granulated sugar
- 1 tsp baking powder optional, for a fluffier texture
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1 cup buttermilk shake before measuring
- 1/4 cup honey
- 2 large eggs
- 1/2 cup unsalted butter melted and cooled slightly
Instructions
- Preheat your oven to 400°F. Place a cast iron skillet in the oven to preheat as well.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the eggs, buttermilk, honey, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
- Carefully remove the hot skillet from the oven, grease it lightly, and pour in the batter. It should sizzle a bit on contact.
- Bake for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let cool slightly before slicing. Serve warm with butter or a drizzle of honey.
Notes
Store leftovers tightly wrapped at room temp for 3 days or freeze for up to 2 months. Reheat gently before serving.