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+ servings
A slice of cornbread on a blue plate

The Best Cornbread

Sean
Cornbread with honey and nutmeg
5 from 11 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 300 kcal

Equipment

  • Cast iron skillet
  • Mixing Bowl
  • Whisk

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 6gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 71mgSodium: 287mgPotassium: 149mgFiber: 2gSugar: 13gVitamin A: 415IUVitamin C: 1mgCalcium: 138mgIron: 2mg
Nutrition Disclaimer*
Keyword Cast Iron Skillet, Cornbread, Honey
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