It took a while, but the hot days in Texas are officially gone and there’s finally a nip in the air. Soup weather is here! This cornbread is slightly sweet and a great side for your favorite spicy chili. I’ve been making this bread for almost twenty years and cannot remember where I found the original recipe, but it’s been adapted a few times. I thought it was from Gourmet magazine, but wasn’t able to locate an exact recipe in their archives. This one is pretty close. Regardless, it’s a great recipe and I’ve never had any issue making it. Perfect every time.
When I first made this recipe, I used an 8″ x 8″ Pyrex dish and did not add the butter to the bottom or preheat the dish. I began using the cast iron skillet this year and the bread is firmer and has a great crust. Whichever pan you use, this recipe won’t disappoint.
Makes 8 Wedges
1 cup (128 g) unbleached all-purpose flour
1 cup (147 g) yellow cornmeal
¼ cup (56 g) sugar
1 Tablespoon (12 g) baking powder
½ teaspoon salt
2 eggs (room temp)
1 cup buttermilk
¼ cup vegetable oil
½ cup honey
1 Tablespoon (14 g) butter
Put butter in a cast-iron skillet and place in the oven. Preheat oven to 425°. Swirl the melted butter around in the skillet to cover the bottom of the pan before adding the batter.
Combine flour, cornmeal, sugar, baking powder and salt in a medium bowl. In a separate bowl, lightly beat the eggs. Add buttermilk, oil and honey and combine thoroughly.
Add wet ingredients to the dry and combine well. Pour into the heated skillet and place back in the oven for 20-25 minutes. Bake until top is golden brown. Let cool and cut into wedges. Enjoy!