Not only does this cornbread involve less cleanup, but it promotes the ideal texture of crackly crust around moist, decadent corn cake. Pouring the batter into a preheated cast-iron creates a sear to the batter and speeds up the bake time. Wins ALL around.
Ingreadient
- 1/2 c. (1 stick) unsalted butter, melted, plus more for skillet
- 1 1/2 c. (205 g.) cornmeal
- 1 c. (120 g.) all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 2 large eggs
- 3/4 c. (175 ml.) buttermilk
- 2 tbsp. honey
- 1 (15-oz.) can creamed corn
HOT HONEY BUTTER
- 1/2 c. (1 stick) unsalted butter, softened
- 2 tbsp. honey
- 1 tbsp. hot sauce or chili crisp
- Flaky sea salt (optional)
Direction
CORNBREAD
- Step 1Arrange a rack in center of oven; preheat to 400°. Grease a 9" cast-iron skillet with butter and place on rack.
- Step 2In a medium bowl, whisk cornmeal, flour, baking powder, baking soda, and 1/2 teaspoon kosher salt.
- Step 3In a large bowl, whisk melted butter, eggs, buttermilk, and honey until combined. Using a rubber spatula, stir in corn.
- Step 4Pour dry ingredients into butter mixture and stir until no dry streaks remain. Do not overmix or cornbread will turn out dense.
- Step 5Carefully remove skillet from oven and scrape batter into skillet, spreading in an even layer. Bake cornbread until golden brown and a tester inserted into center comes out clean, 20 to 25 minutes.
HOT HONEY BUTTER
- Step 1In a medium bowl, stir butter, honey, and hot sauce until evenly combined.
- Step 2Once cornbread is baked, spread about half of honey butter over top while it's still hot, letting it melt into bread. Sprinkle with sea salt if using.
- Step 3Slice and serve with remaining honey butter alongside.
