About the Recipe
Golden, tender, and lightly sweet, this white cornbread bakes up with crisp, buttery edges and a soft, melt-in-your-mouth center. Perfect straight from the cast iron skillet and even better brushed with warm honey butter. Check out our TikTok and YouTube channels for the full video.
Ingredients
1 cup all-purpose flour
1 cup white cornmeal (fine or medium grind)
¼ cup granulated sugar (adjust to taste — 2 Tbsp for savory, ⅓ cup for sweet)
1 Tbsp baking powder
½ tsp salt
1 cup buttermilk (or 1 cup milk + 1 Tbsp vinegar, rested 5 min)
2 large eggs
½ cup unsalted butter, melted (plus 1 Tbsp for skillet)
Preparation
1️⃣ Preheat & Prep
Preheat oven to 425°F.
Place your 10-inch cast iron skillet in the oven while it preheats.
Once hot, carefully remove it and add 1 Tbsp butter to coat the bottom and sides. The butter should sizzle and slightly brown — this is key for that crisp edge.
2️⃣ Mix Dry Ingredients
In a large bowl, whisk together:
flour
cornmeal
sugar
baking powder
salt
3️⃣ Mix Wet Ingredients
In another bowl, whisk together:
buttermilk
eggs
melted butter
Pour the wet ingredients into the dry, stirring just until combined (don’t overmix — lumps are fine).
4️⃣ Bake
Pour the batter directly into the hot, buttered skillet. You should hear a light sizzle around the edges.
Bake 20–25 minutes, or until golden on top and a toothpick inserted in the center comes out clean.
5️⃣ Finish
Brush the top lightly with melted honey butter right out of the oven (1 Tbsp butter + 1 Tbsp honey).
Let cool 10 minutes before slicing.
Optional Variations
Sweeter: Add ½ cup sugar instead of ¼.
Savory twist: Fold in shredded cheddar or diced jalapeño.
Moisture boost: Add ¼ cup sour cream or creamed corn to the batter.