Add the butter to your skillet and place it over medium heat on the stove. Allow the butter to melt and for the pan to warm up. Once the butter has melted, turn off the heat but keep the skillet on the burner to retain its warmth.
In a large mixing bowl, whisk the baking powder, cornmeal, salt, sugar, flour and baking soda together (all the dry ingredients).
Make a small well in the middle and add the eggs and buttermilk. Stir until fully combined.
Add the melted butter and stir until just mixed.
Put the batter into the hot skillet. You will hear it sizzling when you put it in, this is a good thing.
Bake for 20-22 mins or until it is golden brown and the edges are crispy.
Allow to cool for 10 minutes before serving.
Honey Butter
Add the stick of butter to the bowl of an electric mixer and mix until the butter is light and fluffy.
Add the powdered sugar and honey to the butter. Continue beating until smooth.
Notes
Don’t have buttermilk? You can make your own. Add 1 tablespoon of white vinegar or lemon juice to one cup of whole milk. Stir and let stand for 5 minutes.
If you do not have a skillet and prefer to make this in a baking dish, be sure to grease the baking dish with butter and preheat the dish in the oven. Melt the butter in the microwave before using.
Store in an airtight container on the counter for up to 5 days. It will go stale before it goes bad.
You can freeze cornbread in an airtight container for up to 6 months. Thaw before serving.
Recipe Variations
Jalapeno Cornbread- Add a half a cup of shredded cheese and 1/4 cup of pickled jalapeño peppers to the batter before baking.
Sweet Cornbread- Add 1/2 cup of honey to the batter before baking. Once baked, drizzle honey on top of the warm bread.
Nutritional values don't include the Honey Butter.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.