This recipe for cornbread is sweetened with honey and buttermilk and is moist and rich. It also uses some real cream corn, just like some of your favorite country cornbread recipes. The who recipe is made in a cast iron skillet which helps bake it to absolute perfection with ease.
Let’s be honest, there’s lots of cornbread recipes out there and everyone has their favorite. Some feel it shouldn’t bee sweet, some feel it should fall apart. But if you’re like me, you like your cornbread to be a delicious, slightly sweet and moist experience. And it’s cornbread after all so having some real corn in it is getting towards perfection.
The main ingredients are cornmeal, flour, honey, buttermilk, sugar and cream corn, along with a couple other standards. We don’t go too crazy with the sugar – just a 1/3 cup. The 1/2 cup of money provides such a nice light and sweet flavor and texture and all compliments the try flavor of cornbread. The 1/2 cup of drained cream corn provides those little delicious bits of corn that are so delicious, especially with some warm butter spread on top.
This recipe uses a 10″ cast iron skillet, which has always been my favorite way to make cornbread. But if you don’t have a cast iron skillet, go ahead and use a casserole pan, just pay attention to the cooking times a little bit. Always be sure to test with a toothpick before removing from oven.
- 1 cup yellow corn meal
- 1 cup all-purpose flour
- 1/2 cup honey
- 1/4 cup sugar
- 1 cup buttermilk
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 egg
- 1/3 cup vegetable oil
- 1 tablespoon butter
- Preheat oven to 400 degrees F
- Grease up a 10″ cast iron skillet with butter. Be sure to get the sides too.
- In a large bowl, add cornmeal, flour, sugar, salt and baking powder. Whisk together well.
- In a small bowl, mix egg, oil, milk and honey. Mix well. Add wet batter to dry ingredients and mix just until everything is incorporated.
- Use a strainer and strain a can of cream corn to get most of the liquid out. Then add 1/2 cup of the corn to the batter and gently mix it in to the batter.
- Pour batter into a well greased iron skillet and bake for 25-30 minutes. Test with toothpick in center of cornbread. If it comes out clean, it’s done!