This cornbread is full of flavor and will be your go to recipe. It is sweetened with honey and brown sugar giving it a unique flavor with a hint of caramel. This makes a perfect addition for breakfast, dinner or just a quick snack.
I have always loved cornbread, and pretty much since I discovered it I cannot stop eating it. I think one of the biggest reasons for this is that you can make it so make ways and they are all equally as good. You will find yourself and those around you going back for seconds or thirds (well if there is any left for thirds).
In this recipe
So here we have the age old debate, do you put corn kernels in your cornbread or not? I have found that question to be quite divisive among my friends and family. Some absolutely demand that there is corn inside and others do not want and kernels in theirs. The best part about this recipe is it great with or without corn kernels.
Buttermilk and nutmeg
The secret weapon in this recipe is the nutmeg. This little ingredient will add a unique warming and slightly nutty flavor that compliments the slight caramel notes of the brown sugar. Your tastebuds will thank you later for adding it. The buttermilk will give the cornbread a nice bite which will help cut through the sweetness of the honey and corn kernels if you are using them.
Honey in cornbread
Honey is a great substitute to using other kinds of sugar. One of the the things that it does do is add additional acid to the batter. This means that additional baking powder is normally increased to compensate to allow the batter to still rise. Another difference is that it will create a tighter crumb than sugar. This good for when you add corn kernels as it prevents them from sinking through the batter.
A hot cast iron skillet
One important thing to note when baking with a cast iron skillet is that you want it hot before adding batter to it. The reason for this is that it is a poor conductor of heat. It takes it a while to heat up so if the skillet is cold the top will cook well before the bottom gets hot. This is also why cast iron holds its heat so well.
Looking for other quick bread recipes?
The Best Cornbread
- Cast iron skillet
- Mixing Bowl
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tbsp brown sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup buttermilk room temperature
- ¼ cup honey
- 2 eggs large
- 7 tbsp butter unsalted
- ¼ tsp nutmeg
- 1 cup corn kernels optional, fresh, defrosted, or drained and patted dry
- Preheat the oven to 400°F or gas mark 6.
- On the stove on medium high heat add the butter to the cast iron skillet and heat until the butter has melted and the pan is hot.
- While the pan is heating, whisk the eggs, honey, and buttermilk together. In a mixing bowl combine the rest of the ingredients together. Once the butter has melted pour the butter onto the dry mixture. Leave some of the butter in the pan just to lightly coat.
- Pour the liquid ingredients over the dry ingredients and whisk until combined. There may be a few small lumps and that is ok. Add corn kernels if you are using them.
- Pour the batter into the still hot iron skillet and bake for 25 min or until a toothpick or knife inserted into the middle comes out clean.