The Best Ever Cornbread | Jewel's Southern Comfort
The Best Ever Cornbread
10 mins prepServes 8
I made this for a group on a college campus in Kentucky. A student
came up and said, "This cornbread reminds me of my granny's—she makes the best
cornbread—but I have to say this is the best cornbread I've ever had in my life." From
that day forward, it became "The Best Ever Cornbread."
1. Preheat oven to 375°F. Grease a 9-inch cast iron skillet, 9x9 baking dish, or muffin tin.
2. In a large bowl, mix together flour, cornmeal, sugar, baking powder, and salt.
3. Melt butter and allow to cool slightly.
4. In a separate bowl, whisk together half-and-half, eggs, and melted butter.
5. Pour wet ingredients into dry ingredients and stir with a wooden spoon until just combined. Do not over-mix.
6. Pour batter into prepared pan and bake for 30 minutes. Check cornbread during the last 5 minutes of baking. It's done when golden and a toothpick comes out clean.
7. While cornbread bakes, make honey butter: Mix softened butter, honey, and salt-until smooth and creamy.
8. Serve warm cornbread with honey butter.
CHEF'S NOTES:
- If you use salted butter for the cornbread, omit the pinch of salt.
- European butter (like Kerrygold) just hits different. If you've never had it, give it a
try. - This cornbread is like cake—someone used to call it "corn cake"—and not
crumbly like traditional Southern cornbread.
- For muffins, fill cups ⅔ full and bake 18-22 minutes.
