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Frequently paired with
The best thing to pair and share with sweet cornbread
Ingredients
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Batter
Finish & pan
Method
Batter
Preheat and prep
Preheat the oven to 400°F (200°C). Place a 9-inch square baking pan or a 9-inch cast-iron skillet in the oven while it preheats so the pan becomes hot; this helps form a crust similar to a traditional cornbread. If you prefer not to heat the pan, grease a 9-inch square pan with 1 tablespoon butter and set aside.
Combine dry ingredients
In a large mixing bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon fine salt until evenly distributed and aerated.
Mix wet ingredients
In a separate bowl or large measuring cup, whisk together 1 cup whole milk, 2 large eggs, 1/2 cup melted unsalted butter (cooled slightly so it doesn't cook the eggs), 1 teaspoon vanilla extract, and 2 tablespoons honey (if using) until smooth and homogenous.
Combine wet and dry
Make a well in the center of the dry ingredients and pour the wet mixture in. Stir gently with a spatula or wooden spoon until just combined and no large streaks of flour remain. Avoid overmixing; the batter should be slightly thick but pourable. If it seems too thick, add up to 1-2 tablespoons of milk.
Finish & pan
Heat pan (if using hot pan)
If you chose to preheat a skillet or pan in the oven, carefully remove the hot pan (use oven mitts) and add 1 tablespoon unsalted butter, swirling to melt and coat the bottom and sides. The butter should sizzle. Pour the batter immediately into the hot, buttered pan. If you pre-greased a room-temperature pan, simply pour the batter into it.
Optional sugar topping
If you like a slightly crunchy, sweet top, sprinkle 1 tablespoon coarse sugar or extra granulated sugar evenly over the batter surface before baking.
Bake
Place the pan in the preheated 400°F (200°C) oven and bake for 18–25 minutes, depending on pan and oven, until the top is golden-brown and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. If using a very hot skillet, the edges will brown more quickly; check at 18 minutes.
Cool and serve
Remove the cornbread from the oven and, if using a skillet, transfer to a cooling rack or leave in the pan. Let cool for 10–15 minutes so it sets and slices cleanly. Optionally brush the top with an additional teaspoon of honey or a pad of butter for sheen and extra flavor. Slice into squares or wedges and serve warm or at room temperature.