Soft Cornbread

Steps

1. 1.

   1.

   Heat The Pan** Heat oven to 200°C (400°F). Put a 25 cm cast-iron skillet or similar baking pan in the oven with 1 tbsp butter. You want the pan hot when the batter hits it.

2. 2.

   Mix Dry

   Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl. Make a well in the center.

3. 3.

   Mix Wet

   In another bowl, whisk buttermilk, eggs, melted butter, milk, and honey if using. Pour into the dry well. Stir just until combined. Fold in corn kernels if you have them. Batter will be pourable, not stiff.

4. 4.

   Bake Soft Cornbread

   Carefully pull the hot pan from the oven. Swirl the melted butter to coat. Pour in the batter. It should sizzle at the edges. Bake 20–25 minutes until the top is golden and a toothpick in the center comes out clean or with a few moist crumbs.

5. 5.

   Cool Slightly

   Rest in the pan 10 minutes. Edges pull away a little. Loosen with a knife if needed. Cut into wedges or squares.

6. 6.

   Serve

   Warm with more butter. Honey if you like it sweeter. Day-old is still good toasted.