Cornbread goes with EVERYTHING, and while the store-bought mixes are just fine, with a handful of extra minutes you can make it from scratch. A cast iron pan is really the secret ingredient. Cast iron pans hold in the heat really well, and cook things very evenly. Not to mention the fabulous exterior crust. You can use a regular skillet if you don’t have cast iron; just make sure it’s one that can travel from stove top to oven safely.
- 10 tablespoons unsalted butter, divided
- 2 cups cornmeal
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 4 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 tablespoon kosher salt
- 2 large eggs
- 2½ cups buttermilk
- 1/4 cup honey
1. Preheat the oven to 400°F.
2. Heat a 12-inch cast-iron pan over medium-high heat until the pan is hot, about 2 minutes. Add 8 tablespoons (1 stick) butter and melt, swirling th pan frequently, until the butter turns brown and smells sweeetly nutty. Remove the pan from the heat and turn off the stove.
3. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
4. In a medium-sized bowl, whisk together the eggs, buttermilk, and honey. Pour the mixture into the dry ingredients, stirring just until almost combined (you will still see a few faint streaks of dry ingredients). Gently stir in the melted brown butter, just until incorporated.
5. Place the cast-iron pan over medium-high heat. Melt the remaining 2 tablespoons butter, and when it is foamy quickly pour the batter into the pan. Place th pan in the preheated oven, and bake about 25 minutes, until golden brown and cooked through.