Sweet And Moist Honey Cornbread From The Food Charlatan Recipe

I recently discovered a new spin on my all-time favorite recipe while experimenting in the kitchen. My honey skillet cornbread turned out remarkably moist with a crispy edge that completely surprised me. Every bite brought a delightful contrast of textures that makes this homemade treat perfect for any meal or occasion.

I’ve been experimenting with my favorite Sweet And Moist Honey Cornbread recipe lately and I gotta say, it’s a game changer. I mixed together a cup of yellow cornmeal with a cup of all-purpose flour, a quarter cup of granulated sugar and a quarter cup of honey to get that extra sweet kick.

I then whipped in two large eggs, a cup of buttermilk and a splash of vegetable oil to keep it super moist. Add a teaspoon of salt and a tablespoon of baking powder to help it rise nicely in the hot cast iron skillet.

I was really skeptical at first but the skillet gives it that crispy edge perfect for dunking in a bowl of chili. The mix of tangy buttermilk and sweet honey makes every bite interesting and different to any other Southern style cornbread.

It’s probably the best twist on a classic recipe I’ve ever made!

Why I Like this Recipe

1. I love how this recipe makes the cornbread super moist and sweet with honey and oil, it never turns out dry like other recipes I’ve tried.
2. I really appreciate that golden crispy edge from the hot cast iron skillet, it adds a fun crunch while the middle stays soft.
3. I dig that everything comes together really easy, meaning I can whip it up on a weeknight without too much fuss.
4. Plus, it goes perfectly with a bowl of chili so I know I’m in for a tasty meal that’s both comforting and satisfying.

Ingredients

• Yellow cornmeal provides hearty carbs and some fiber; it gives a rustic, grainy texture.
• All-purpose flour is a basic starchy source; it builds structure and is pretty standard.
• Granulated sugar adds sweetness and energy but isnt exactly the healthiest option.
• Honey naturally sweetens and moistens the cornbread, enriching its flavor overall.
• Buttermilk offers a tangy taste, extra protein and calcium, which help keep it soft.
• Eggs contribute protein and fat, binding the ingredients together nicely.

Ingredient Quantities

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup honey
• 1 teaspoon salt
• 1 tablespoon baking powder
• 2 large eggs
• 1 cup buttermilk
• 1/4 cup vegetable oil

How to Make this

1. Preheat your oven to 425°F and let your cast iron skillet heat up inside so you get that nice crispy edge.

2. In a large bowl, mix together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon salt, and 1 tablespoon baking powder.

3. In a separate bowl, whisk 2 large eggs, 1 cup buttermilk, 1/4 cup vegetable oil, and 1/4 cup honey until they are well combined.

4. Slowly pour the wet ingredients into the dry ingredients while stirring gently. Dont over mix it becuase you want a tender crumb.

5. Once the batter is just combined, carefully remove your hot skillet from the oven (use oven mitts, please) and lightly grease it if needed.

6. Pour the batter into the hot skillet, then even it out so it bakes uniformly.

7. Place the skillet back into the oven and bake for about 20-25 minutes until the edges are crispy and a toothpick inserted in the center comes out clean.

8. When done, take the skillet out of the oven and let it cool for a couple of minutes on a cooling rack.

9. Cut the cornbread into wedges, making sure to get a little bit of that crispy edge along with the moist center.

10. Enjoy this Sweet and Moist Honey Cornbread warm with your favorite chili or on its own!

Equipment Needed

1. Oven (preheated to 425°F)
2. Cast iron skillet
3. Two mixing bowls – one for dry ingredients and one for wet ingredients
4. Measuring cups and spoons
5. Whisk
6. Oven mitts
7. Cooling rack
8. Toothpick
9. Knife (for cutting the cornbread into wedges)

FAQ

Sweet And Moist Honey Cornbread From The Food Charlatan Recipe Substitutions and Variations

• Instead of all-purpose flour, you can try using whole wheat flour in a one-to-one ratio even though it might make your cornbread a bit denser.
• If you dont have buttermilk, mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk and let it sit for about 5 minutes, or use some thinned sour cream.
• You can replace vegetable oil with melted butter or canola oil, which gives a slightly different flavor but still works well.
• If you run out of honey, you can swap in maple syrup or agave nectar in the same amount, or even dissolve some brown sugar in water as an alternative.

Pro Tips

1. Make sure your cast iron skillet is piping hot before you pour in the batter; it really gives you that nice, crispy edge that makes all the difference.
2. Be gentle when youre mixing the wet and dry ingredients together. Overmixing can make your cornbread tough so just fold them together until they are kinda combined.
3. Keep a close eye on the baking time because ovens can vary a lot. If you see the edges getting too dark too quickly, it might be a good idea to lower the oven temp or cover the top with foil halfway through.
4. Let your cornbread cool in the skillet for a few minutes before cutting. This little wait can help the bread settle and makes it easier to get that perfect slice without crumbling everything up.