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If there’s one thing I love, it’s a delicious cornbread. It screams comfort food and can swing sweet or spicy. This particular recipe is definitely sweet, so much so that it really doesn’t need any toppings. Maybe some butter, but otherwise, it stands all on its own with soup, grilled meats, or as a breakfast treat!

1 cup flour
3/4 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 cup butter
1/4 cup oil
1 cup granulated sugar
1/3 cup honey
2 large eggs
1 1/4 cups buttermilk (or 1 cup milk with 1/4 cup lemon juice, set long enough to start curdling)
Preheat the oven to 375 degrees. Place the 9-inch cast-iron skillet in the oven while the oven preheats.
In a small mixing bowl, combine flour, cornmeal, salt, baking soda, and baking powder. Slice off about 1/2 tablespoon from the stick of butter and set aside to grease the skillet. Melt the remaining butter in a large bowl in the microwave.
Add oil, sugar, and honey in a large bowl with the melted butter. Stir well until combined. Add eggs and buttermilk. Whisk until fully incorporated. Using a wooden spoon or spatula, stir the dry ingredients into the wet ingredients, making sure not to overmix. Make sure the dry ingredients are fully incorporated but don’t worry if there are a few lumps.
Remove the cast-iron skillet from the oven. Grease the bottom and sides (all the way to the top) with the remaining half tablespoon butter using a butter knife. If it melts too fast, use a pastry brush to spread it around. Pour the batter into the hot pan. Return the skillet to the oven and bake for 28 to 32 minutes. The cornbread is done when a toothpick inserted into the center comes out with no wet batter. Cool for five to ten minutes before slicing and serving. Store in a tightly covered container for up to three days (not the cast iron).

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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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