Ingredients:

  • 1 cup Yellow Cornmeal (Medium Grind)
  • 1 cup All-Purpose Flour
  • 1/2 cup Granulated Sugar
  • 1 Tbsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Fine Sea Salt
  • 1 1/4 cup Buttermilk (Full-Fat preferred)
  • 2 Large Eggs, lightly beaten
  • 6 Tbsp Unsalted Butter, melted and cooled slightly
  • 1/2 cup Canned or Fresh Corn Kernels (Optional, drained)
  • 2 Tbsp Honey or Maple Syrup (For brushing post-bake, Optional)

Instructions:

  1. Preheat the oven to 400°F (200°C). Place the 6 tablespoons of butter directly into the 9x9 inch baking pan or 9-inch cast iron skillet and place the pan in the oven while it preheats to melt the butter completely.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until uniformly combined.
  3. In a separate medium bowl, whisk together the buttermilk and the lightly beaten eggs.
  4. Carefully remove the hot pan from the oven. Pour the melted butter out of the hot pan and into the wet ingredient mixture (buttermilk/eggs), whisking quickly to incorporate.
  5. Pour the combined wet ingredients into the dry ingredient bowl. Use a rubber spatula to gently fold the mixture together until just combined; avoid overmixing.
  6. If using, gently fold in the optional corn kernels.
  7. Pour the batter into the prepared hot, butter-coated pan/skillet, reserving a thin coating of butter in the pan, and spread evenly.
  8. Bake for 25–30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
  9. If desired, brush the top of the hot cornbread immediately with 2 tablespoons of honey or maple syrup. Allow the cornbread to cool in the pan for 10 minutes before slicing and serving.