Here in the American South, cornbread can be a tricky thing to bring up. People are very, very opinionated about every single aspect of it – how sweet should it be? should it be sweet at all? what grind of cornmeal is best? what ratio of cornmeal to flour should you use? should there be cheese/jalapenos/corn kernels in it? I have my answers and the recipe I’ve developed based on my opinions, but I’ll also share how you can adjust my recipe to make YOUR perfect cornbread!
For me, the perfect cornbread is slightly sweet, has some corn kernels distributed throughout, is nice and moist, and has a beautiful whipped honey butter to go with it. So, that’s the cornbread I’ve made! Let’s look at the components:
- the cornmeal: I used a finely ground cornmeal partly because it will result in teh moistest cake and also because it’s what I had in the pantry! A more course cornmeal will result in a slightly crumblier cornbread, which isn’t necessarily bad!
- the cornmeal/flour ratio: I used a 1:1 ratio partly get ensure it’s nice and moist and also because I thought it tasted the best. If you want something with a more corn-forward flavor, you can increase the amount of cornmeal and decrease the amount of flour, as long as you still have the same total amount you should be just fine
- the sugar: I have a small amount of sugar in mine so it’s slightly sweetened. This won’t be cake-like, but it’ll have a hint of sweet!
- the corn: I love when cornbread has corn kernels in it, so that’s what I did! You can use fresh, canned, or frozen, whichever you’ve got
- the whipped honey butter: I love a nice, sweet honey butter with a cornbread! It adds to the overall sweetness and bring a nice additional moistness to the whole situation
There are lots of directions you could take this! Let’s look at a few:
- cake-like: if you like a really sweet, almost cake like cornbread, you can increase, maybe even double, the amount of sugar in this recipe
- savory: if you like a savory cornbread, you can leave out the sugar and add in some grated cheese, diced jalapeno, and/or any spices you might like in it! Get creative with the mix ins, I’m sure even bacon would be tasty. You really can’t go wrong, it’ll be so good with whatever!
- muffins: you can also make these as muffins, with a slight tweak! Instead of adding butter to the preheated pan, melt it and add it into the batter before portioning among 12 lined muffin cups. Keep the same cooking temp and decrease the time but look for the same cues for doneness
That’s it! I hope you use this recipe to make your perfect cornbread 🙂
Cornbread with whipped honey butter is the perfect side for any meal, and the perfect afternoon snack when you get a bit hungry! It's lightly sweetened with corn kernels throughout to add a bit of variation. I'll happily eat this any day!
for the cornbread
- 120 g (1 cup) flour
- 120 g (1 cup) cornmeal
- 1/2 tsp baking soda
- 1 tsp baking soda
- 1/2 tsp salt
- 38 g (3 Tbsp) sugar
- 170 g (3/4 cup) buttermilk
- 2 eggs
- 1 cup corn
- 57 g (4 tbsp) unsalted butter, in pieces
for the whipped honey butter
- 113 g (1 stick) unsalted butter, softened
- 84 g (1/4 cup) honey
- 1/4 tsp salt
- prep: place an 8 or 9 inch cast iron skillet in the oven and preheat to 400*
- combine the wet ingredients: in a small bowl, combine the buttermilk and eggs. set aside
- combine the dry ingredients: in a large bowl, combine the flour, cornmeal, baking soda, baking powder, salt, and sugar
- finish the batter: add the wet ingredients to the dry ingredients and mix until just combined. add the corn and mix to incorporate
- bake: place the 57 g of butter in the preheated skillet and place back in the oven for a few minutes until fully melted. add the prepared batter on top of the melted butter and smooth the top. bake for 18-21 minutes or until the top is slightly browned, the edges pull away from the sides, and a toothpick comes out clean
- make the honey butter: in a mixer, combine teh honey butter ingredients. whip on high with the whip attachment for 6-8 minutes until very light and fluffy. taste and add additional honey or salt, if desired
- enjoy! serve the cornbread topped with a generous amount of honey butter! store in an airtight container for up to 3 days.
See information in the post for variations on this recipe so you can make YOUR perfect cornbread!