Servings 8 servings
Ingredients
- Unsalted butter, for greasing skillet
- 1 1/2 cups buttermilk
- 2 large eggs
- 1/4 cup vegetable oil
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cornmeal
- 1 cup sugar
- 1 1/2 Tablespoons baking powder
- 1 1/2 cups corn kernels, fresh or frozen (See Note)
- Honey, for serving (optional)
Instructions
- Preheat the oven to 350°F.
- Grease a 12-inch cast-iron skillet or 9x11-inch with butter.
- In a large bowl, whisk together the buttermilk, eggs and vegetable oil.
- Add the flour, cornmeal, sugar, baking powder and 1/2 teaspoon kosher salt and mix just until combined then stir in the corn kernels.
- Pour the batter into the prepared skillet and bake the cornbread for about 35 minutes or until a toothpick inserted comes out clean.
- Allow the cornbread to cool for at least 15 minutes before slicing and serving topped with honey (optional).
Notes
- If you’ve run out of buttermilk, you can mix any milk with distilled white vinegar (a good ratio is 1 cup of dairy and 1 tablespoon of vinegar) and wait for a few minutes while the milk curdles. It’s DIY buttermilk!
- I love topping this cornbread with minced chives. For super-easy minced chives, you can use kitchen shears to snip a bundle of the herbs into tiny bits.
- Sweet cornbread is amazing. However, you could scale back the amount of sugar to 1/2 cup if you’re being conscious about sugar consumption.
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