Type II Cornbread

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READY IN: 30mins
Recipe by Matthew Ferson

So sweet, it'll give you the 'beetus

Ingredients Nutrition


  1. Soak cornmeal in buttermilk for at least an hour, or in the fridge overnight.
  2. Preheat your oven to 425 degrees fahrenheit.
  3. Grease a 10" cast iron skillet with 1 Tbs butter.
  4. Mix the sugar, honey, melted butter, and egg into the milk/cornmeal mixture:.
  5. In a separate bowl, combine the flour, baking powder, and salt.
  6. Combine the wet and dry ingredients. It will be lumpy – don’t over-mix.
  7. Pour the batter into the skillet and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. The bottom crust should be dark, but not burned.

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