Description
Let me tell you something about cornbread – there’s the kind that comes from a box, and then there’s THIS kind. The kind my Southern grandma would make in her ancient cast iron skillet that’s been seasoned by decades of love and bacon grease. This isn’t some sweet, cake-like imposter cornbread (sorry, Northern friends). This is the real deal – slightly savory, buttery as all get-out, with that perfect golden crust that sizzles when it hits the hot skillet. And that honey drizzle? Pure liquid gold that soaks into every crumb. One bite and you’ll understand why Southerners get so passionate about their cornbread.
Ingredients
Scale
For the Cornbread:
- 1 cup yellow cornmeal (don’t cheap out here – get the good stone-ground stuff if you can find it)
- 1 cup all-purpose flour (the regular kind from your pantry is fine)
- 1/4 cup sugar (just enough to balance the corn flavor, not make it dessert)
- 1 tablespoon baking powder (make sure it’s fresh – stale baking powder = flat cornbread)
- 1 teaspoon salt (don’t skip this – it makes everything taste better)
- 1 cup buttermilk (the tang is KEY – regular milk just isn’t the same)
- 2 large eggs (room temp if you remember, but cold is fine too)
- 1/3 cup melted butter (the real stuff, none of that margarine nonsense)
- 2 tablespoons vegetable oil or bacon grease (for the skillet – this is what gives you that crust)
For the Honey Butter:
- 1/2 cup butter, softened (leave it out for an hour or zap it in the microwave for 10 seconds)
- 1/4 cup honey (local honey is amazing if you’ve got it)
- Pinch of salt (seriously, just a tiny pinch – it makes the honey pop)
For Serving:
- Extra honey for drizzling (because there’s no such thing as too much honey)
- More butter (obviously)
- Optional: flaky sea salt for sprinkling on top (gets you major foodie points)