Honey Cornbread Recipe (Sweet and Moist)

  • Preparation 15 min
  • Cooking 30 min
  • Servings 8
  • Freezing Absolutely

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Ingrédients

  • 1 ¼ cups (310 ml) milk
  • 1 tbsp (15 ml) lemon juice
  • 1 cup (250 ml) all-purpose flour
  • ¾ cup (180 ml) fine yellow cornmeal
  • 2 tsp (10 ml) baking powder
  • ½ tsp (2 ml) baking soda
  • ½ tsp (2 ml) sea salt
  • ½ cup (115 g) salted butter, melted
  • ¼ cup (60 ml) vegetable oil
  • 1 cup (250 ml) granulated white sugar
  • ⅓ cup (80 ml) honey
  • 2 large eggs

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Preparation

  • Preheat the oven to 375°F (190°C) with the empty 9-inch cast iron skillet already inside. Once the oven reaches temperature, let the skillet keep heating for another 15 minutes.
  • In a measuring cup, stir the milk and lemon juice together. Let it sit while you prep the rest, until the milk thickens and curdles slightly.
  • In a medium bowl, whisk the flour, cornmeal, baking powder, baking soda and salt.
  • Melt the butter in a large bowl in the microwave. Set a little aside in a small container to grease the skillet.
  • Add the oil, sugar and honey to the melted butter and whisk until smooth.
  • Add the eggs and the milk and lemon mixture, then whisk again.
  • Pour the dry ingredients into the wet and whisk for about 1 minute, until not a single lump remains. The batter is very thin, that’s normal.
  • Pull the screaming hot skillet out of the oven with mitts. Brush the bottom and sides generously with the reserved butter, it will sizzle hard.
  • Pour the batter straight into the skillet. Don’t bother smoothing the top, the batter is thin enough to level itself.
  • Bake for about 30 minutes, until a toothpick inserted in the center comes out clean.
  • Let it cool for 15 to 20 minutes before cutting into wedges.