Ingredients
Equipment
Method
- Preheat your oven to 350° (175°C). Lightly grease and 8-inch square baking pan and set aside.
- Mix the dry wet ingredients: In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
- Combine the wet ingredients: In a separate bowl, whisk together the oil, melted butter, honey, eggs, and milk until smooth.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients. Stir until just combined—do not overmix.
- Pour and bake: Pour the batter evenly into the prepared pan. Bake for 35–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool slightly and serve: Let cool for 5–10 minutes before slicing into squares. Serve warm with butter, honey, or your favorite chili
Notes
• Use medium-grind cornmeal for the best texture.
It gives that classic lightly gritty crumb without being dry or coarse. Fine cornmeal will make your cornbread more cake-like. • Don’t overmix the batter.
A few small lumps are totally fine. Overmixing leads to tough, dense cornbread. • For crisp edges, use a hot skillet.
If baking in cast iron, melt a tablespoon of butter or oil in the skillet while the oven preheats, then pour the batter into the hot pan. • Honey can be swapped if needed.
Maple syrup will make the crumb extra soft. Sugar works too—use ¼ cup granulated sugar for every ¼ cup honey. • Check doneness early.
Every oven is different. Start checking around the 18–20 minute mark so the cornbread stays moist instead of drying out. • Add-ins should stay under 1 cup total.
Shredded cheese, jalapeños, corn kernels, bacon, or green chiles all work well—just don’t overload the batter.
It gives that classic lightly gritty crumb without being dry or coarse. Fine cornmeal will make your cornbread more cake-like. • Don’t overmix the batter.
A few small lumps are totally fine. Overmixing leads to tough, dense cornbread. • For crisp edges, use a hot skillet.
If baking in cast iron, melt a tablespoon of butter or oil in the skillet while the oven preheats, then pour the batter into the hot pan. • Honey can be swapped if needed.
Maple syrup will make the crumb extra soft. Sugar works too—use ¼ cup granulated sugar for every ¼ cup honey. • Check doneness early.
Every oven is different. Start checking around the 18–20 minute mark so the cornbread stays moist instead of drying out. • Add-ins should stay under 1 cup total.
Shredded cheese, jalapeños, corn kernels, bacon, or green chiles all work well—just don’t overload the batter.