I like making cornbread when I have guests over. The smell of butter cooking on the cast-iron skillet accompanied by the smell of cornbread is absolute heaven. It makes you and your guests hungry and gives a wonderful homey feeling. That smell of butter lingers in the house for a long time. The truth is cornbread is not as easy as it seems. Less liquid can make it dry, and too much liquid can make it soggy like a sunk cake. If you overbake, it can be too dry, if you underbake it will be gritty. So in all fairness, it’s not the easiest of recipes. This is why I want to share with you my tried and tested recipe today.
Step-by-step: Delicious cornbread from scratch
Preheat the oven at 400°F / 200°C / Gas Mark 6 Lightly grease a 9-inch cast-iron skillet or 9-inch baking pan with butter and place it in the oven on the middle rack.
Dry ingredients – In another bowl combine cornmeal, flour, baking powder, baking soda, and salt. Wet ingredients – Combine buttermilk, honey, eggs, and melted butter in a bowl – Set aside.
Wet to dry – Now combine the wet with the dry ingredients – use a whisk to ensure you have no lumps. Cast iron – Once the cast-iron skillet is hot remove it from the oven. Pour the batter into the pan and spread evenly with an offset spatula. Return it to the oven on the middle rack.
Bake for 20 to 25 minutes until the cornbread begins to brown slightly on the top and a skewer inserted into the center comes clean Cool serve – Let cool for at least 10 minutes before slicing and serving
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