Got some cornmeal in the back of your pantry? Great, let’s make cornbread! This cornbread recipe is my favorite. It’s made with browned butter, for maximum butter flavor, and it’s naturally sweetened with honey (maple syrup works, too).
This cornbread is not exactly traditional. It’s sweetened, like Northern cornbread, but it’s made in a skillet, like Southern cornbread. I grew up near the border of the two regions, in Oklahoma, and all I knew was my mom’s cornbread from the Jiffy box. Dinner was always more exciting with cornbread on the table.
On the cornbread sweetness scale, this one falls somewhere around the middle, near Jiffy levels. It’s not dessert-level sweet, nor is it dry. If you prefer sweeter cornbread, be sure to serve yours with honey or jam.
This cornbread is golden and fluffy on the inside. I love to make it in my large cast iron skillet—it yields lightly crisp edges and keeps the cornbread warm for a long time. What’s better than warm, freshly made, homemade cornbread?
Preheat the oven to 375 and let’s get going! If you don’t have a skillet, I’ve got you covered.