The Best Sweet Golden Cornbread -

Up close image of cornbread with butter and honey drizzled on top.

Equipment

Mixing bowl
Whisk
8 inch cast iron skillet - You can also use an 8x8 baking dish.

Ingredients

1½ cup yellow cornmeal
1 cup soft white wheat flour - You can substitute with all purpose flour using the same measurements.
¾ cup sugar
½ teaspoon salt
3 teaspoons baking powder
2 large eggs
1 cup milk
¼ cup olive oil - You can substitute with vegetable oil.
2 tablespoons honey

Instructions

Preheat oven to 450°F. Add 1 tablespoon of butter to the bottom of the cast iron skillet and put in the oven to preheat along with the oven.
In a large bowl combine the dry ingredients starting with the cornmeal, flour, sugar, salt, and baking powder. Whisk until thoroughly combined.
Add all the wet ingredients starting with the eggs, milk, oil, and honey. Mix until just combined.
Remove the cast iron skillet from the oven. Tilting the skillet side to side spread the melted butter over the entire bottom of the cast iron skillet. Pour batter into the cast iron skillet. Spread out evenly.
Bake at 450°F for 20-25 minutes or until it is lightly golden brown on top. A toothpick inserted should come out clean.

Notes

Storage

Any leftovers should be stored at room temperature in an airtight container or ziplock bag. If stored properly any leftovers should last 2-3 days.

Reheating

Oven

Place the cornbread in an oven safe dish and reheat at 200°F for 10-15 minutes or until it is evenly heated.

Microwave

Place the cornbread in a microwave safe dish and microwave in 15-second intervals checking in between each 15 seconds. Heat until it is evenly heated.

Freezing

Wrap the cooled cornbread in freezer paper, plastic wrap, or cling wrap, then wrap it in aluminum foil. Place the wrapped cornbread into a freezer bag and place it in the freezer. If stored properly it can last up to 3 months.

Nutrition