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Prep 40 mins
Cook 20 mins
The only way I make cornbread anymore is in a cast iron skillet. It can be served as is at the table, or the wedges can be removed to a serving plate. Cornbread is also versatile since it can be served either warm or room temperature. It goes with just about anything too! From "Martha Stewart Living."
- 295.73 ml coarse yellow cornmeal
- 177.44 ml all-purpose flour
- 59.14 ml sugar
- 59.14 ml fresh sage leaf, chopped
- 9.85 ml baking powder
- 4.92 ml kosher salt
- 2.46 ml baking soda
- 118.29 ml unsalted butter, plus
- 14.79 ml unsalted butter
- 59.14 ml whole milk
- 236.59 ml low-fat buttermilk
- 2 large eggs
- 59.14 ml honey
- Preheat oven to 425 degrees F; heat a 10-inch cast iron skillet in the oven for 10 minutes.
- Meanwhile, whisk together the cornmeal, flour, sugar, sage, baking powder, salt, and baking soda; melt the stick of butter and whisk it with milk, buttermilk, eggs, and honey.
- Whisk the wet ingredients into the dry until just combined.
- Remove the hot skillet from the oven, place the tablespoon of butter in it and swirl it around to coat the skillet; pour the batter into the skillet and bake it until golden, 20 to 25 minutes.
- Let the cornbread cool at least 30 minutes before serving; cut into wedges and serve warm or room temperature.