My favorite homemade cornbread recipe that’s lightly sweetened with honey, made extra moist with buttermilk, and irresistibly fluffy and delicious. Easy to make in a basic baking dish or cast iron skillet — up to you! We’re in the heart of soup and chili season right now, which means… …it’s also homemade cornbread season! ♡ […]
My favorite homemade cornbread recipe that’s lightly sweetened with honey, made extra moist with buttermilk, and irresistibly fluffy and delicious. Easy to make in a basic baking dish or cast iron skillet — up to you!
We’re in the heart of soup and chili season right now, which means…
…it’s also homemade cornbread season! ♡
Ok ok, I know that cornbread can be served and enjoyed anytime of year. But for me, this sweet and buttery bread is absolute perfection served up on a chilly winter’s day alongside a steaming bowl of chili. Especially when it’s fresh outta the oven and still warm, maybe served up with a pat of melty butter and a drizzle of honey just for good measure, a cozy batch of homemade cornbread simply can’t be beat!
That said, I’ve learned over the years that people tend to have very strong feelings when it comes to exactly what defines “the best” cornbread recipe. There is the classic Northern/Southern debate about whether or not to add sweetener, strong opinions about which coarseness of cornmeal to use, the question of whether or not to add in chunks of whole kernel corn as well, and of course, deeply-held feelings about baking dish vs skillet cornbreads. I happen to love all cornbreads. But if I had to choose an all-time favorite cornbread, today’s recipe would be it!
First off, I love this homemade cornbread recipe because it’s super easy to make from start to finish in about 30 minutes (with just 10 or so minutes of actual hands-on prep time). I also split the difference between Northern- and Southern-style cornbreads and like to moderately sweeten my cornbread, since I find the cornmeal to already be quite sweet on its own, and prefer to use honey because it adds such great flavor. I’m also a big believer in making cornbread with buttermilk, which adds considerable moisture as well as a subtle tangy flavor to the bread. And I also highly recommend taking the extra time to brown your butter before adding it to the batter, which adds the most irresistible hint of nutty, rich, caramelized flavor.
We usually make skillet cornbread in our house with a cast iron pan, which deepens the layer of golden, caramelized crust around the edges of the bread. But that said, if you don’t own a cast iron skillet (or oven-proof skillet), no prob at all, I’ve also included instructions for how to make cornbread using a traditional baking pan, which will still be delicious.
Let’s make some cornbread together, friends!