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The Best Cornbread

Yield: 12 pieces of cornbread
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients

Cornbread:

  • ½ cup (85 g) cornmeal
  • 1 ½ cups (213 g) flour (see note)
  • ⅔ cup (141 g) granulated sugar (see note)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ⅓ cup oil
  • 3 tablespoons (42 g) butter, melted
  • 2 large eggs, beaten
  • 1 ¼ cups milk

Honey Butter:

  • 1 cup (227 g) salted butter, softened
  • ½ cup (170 g) honey
  • ½ cup marshmallow fluff

Instructions 

  • Preheat the oven to 350 degrees. Lightly grease an 8X8- or 9X9-inch baking pan (I always use metal; glass pans will bake differently).
  • For the cornbread, in a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Add the oil, butter, eggs, and milk and stir with a whisk or rubber spatula until just combined. The batter will be runny.
  • Spread the batter evenly in the prepared pan. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • For the honey butter, whip all the ingredients together with an electric mixer. Best served at room temperature so it is soft and spreadable.

Notes

Flour: I often use half to 3/4 finely ground white whole wheat flour with good results - and sometimes I get crazy and use 100% whole wheat flour (always finely ground white wheat); the cornbread is a bit more dense with all wheat flour but still delicious.
Sugar: the sugar can be decreased by half with less sweet, but still good, results.
Doubled Recipe: this recipe doubles for a 9X13-inch pan (or 1 1/2 the recipe for a 9X13-inch pan for slightly less thick cornbread).