The Best Ever Cornbread
Serves 810 mins prep30 mins cook
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."
0 servings
What you need
Instructions
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.