COUNTRY CORNBREAD
A FLUFFY, BUTTERMILK CORNBREAD SWEETENED WITH HONEY AND BAKED IN A SKILLET.
SKILL LEVEL: BEGINNER | QUANTITY: 8-12 PIECES
LISTS
GROCERY LIST:
1 stick | Unsalted Butter
2 large | Eggs
1 cup | Buttermilk
¼ cup | Light Brown Sugar (packed)
1 cup | All-purpose Flour
1 cup | Yellow Cornmeal
½ teaspoon | Kosher Salt
1 teaspoon | Baking Powder
½ teaspoon | Baking Soda
3 tablespoons | Honey
KITCHENWARE:
9-inch Oven-safe Skillet
Medium Mixing Bowl & Large Mixing Bowl
Heat-resistant Bowl or Liquid Measuring Cup
Measuring Spoons & Cups & Whisk
PREP
Helpful tips!
Let butter and eggs come to room temperature by leaving out for about 1 hour*.
Let buttermilk come to room temperature by leaving out for about 30 minutes*
When measuring flour, don’t pack the flour or you will end up adding more flour into the mixture and risk having drier cornbread. Instead, use a large spoon to scoop flour into measuring cups and level off with the handle of the spoon.
To make spicy cornbread, add about 1 medium jalapeño (diced). Toss diced jalapeño in about 1-2 teaspoons of flour and add to batter at the end, gently folding to incorporate using a spatula.
*Dependent on the temperature of your home
BAKE
CORNBREAD:
1 stick | Unsalted Butter (room temperature)
1 cup | Buttermilk (room temperature)
3 tablespoons | Honey
2 large | Eggs (room temperature)
1 cup | All-purpose Flour
1 cup | Yellow Cornmeal
¼ cup | Light Brown Sugar (packed)
1 teaspoon | Baking Powder
½ teaspoon | Baking Soda
½ teaspoon | Kosher Salt
Preheat oven to 400° F and place rack in the center of the oven.
Melt butter in oven-safe skillet over medium heat. Once melted, pour into heat resistant bowl and set aside to slightly cool down. Leave skillet over burner with burner turned off.
Whisk buttermilk, honey and eggs in a medium bowl and set aside.
Whisk flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl. Make a well in the center of the dry ingredients and pour in wet ingredients and whisk until well combined.
Pour warm butter into mixture until just combined. Dump batter back into warm skillet.
Bake cornbread for 12 minutes. Rotate skillet to ensure an even bake and bake for an additional 8-10 minutes, until cornbread is cooked through and the top has a nice golden brown crust.
Serve hot or warm with butter, honey or honey butter! Store leftovers in plastic wrap or airtight container at room temperature.
