Everyone loves cornbread and I am no exception. There are basically two types: savory and sweet. I have always preferred the sweeter cornbread. The real trick it to get it moist enough where it doesn’t taste like you are just eating formed cornmeal. Here is the recipe I usually make and it is a HIT!
- 2 cups yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1 cup creamed corn
- 2 tablespoons either canola or vegetable oil
- 4 tablespoons of butter
- 4 tablespoons of honey
Preheat the oven to 425 and let your 12 inch cast iron skillet heat up inside the oven at the same time.
Combine all the dry ingredients in a large bowl and except the oil, honey and butter, mix all the wet ingredients in another bowl.? Add the wet ingredients to the dry and stir until just combined.? Add the oil to the heated skillet.? Pour the batter into the skillet and then cook in the oven for 20 minutes.
While the cornbread is cooking, melt the butter and honey in a small sauce pan until the butter is just melted.? Remove from heat and stir until combined.
When you take the cornbread out of the oven, pour the butter and honey mixture over the top of the cornbread and slather all over the top so every part of the bread gets coated.
Let cool for 10 minutes and then serve with butter.