Perfectly crumbly cornbread is the perfect side dish to round out so many different dishes, from hearty soups to a steaming bowl of chili, to tender braised collard greens. Ashely of @thepinkowlkitchen is somewhat of an authority when it comes to Southern cooking, and insists that true Southern cornbread isn't overly sweet or cakey- and must be baked in a cast-iron skillet! Serve this crowd-pleasing dish with plenty of butter softened butter!
This recipe is featured in our Special Edition Meal Plan in honor of Juneteenth.
- 2 tablespoons unsalted butter
- 4 tablespoons unsalted butter, melted and cooled slightly
- 1 1/ 2 cups yellow cornmeal, spooned and leveled
- 1/ 2 cup all-purpose flour (or gluten-free flour blend), spooned and leveled
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/ 2 teaspoon baking soda
- 2 tablespoons honey, (optional)
- 3/ 4 cup buttermilk
- 2 large eggs
Preheat oven to 400°F degrees. Place 2 tablespoons butter in a cast-iron skillet and place in hot oven for about five minutes while you mix cornbread batter.
Add cornmeal, flour, baking powder, baking soda, and salt to a medium mixing bowl. Whisk until well combined.
Add buttermilk, honey (if using), and eggs to a small mixing bowl. Whisk until combined.
Make a well in the center of the cornmeal mixture and pour the buttermilk mixture into the well. Use a rubber spatula to mix batter until no more dry cornmeal is visible. Pour melted butter into batter and mix until combined. Remove skillet from oven and carefully pour batter into the hot skillet.
Smooth batter into an even layer and bake cornbread for 20-25 minutes or until golden brown on top. Allow cornbread to cool for 10 minutes, slice, and enjoy! Serve cornbread slices with butter slathered on them if desired.