Corn Bread Recipe

Preheat and mix dry

Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet or an 8-inch square baking pan in the oven while it heats. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined and free of lumps.

Combine wet

In a separate bowl, whisk the milk, egg, melted butter, vegetable oil, and honey (if using) until smooth and homogeneous. Make sure the melted butter has cooled slightly so it doesn't cook the egg when combined.

Mix batter

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 — the batter should be slightly lumpy but without big streaks of flour. Do not overmix, which can make the bread dense.

Prepare hot pan

Carefully remove the preheated skillet or pan from the oven using oven mitts. Add the 1 tablespoon of butter or oil to the hot pan and swirl to coat the bottom and sides; the fat should sizzle. If you like a richer crust, use the extra butter to melt into the pan.

Bake

Immediately pour the batter into the hot prepared pan, smoothing the top with a spatula. Place the pan in the oven and bake at 425°F (220°C) for 18–22 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool & finish

Remove the pan from the oven and set on a cooling rack. Optionally brush the top with the extra tablespoon of butter while still warm for a softer crust. Allow to cool 10–15 minutes before slicing into wedges or squares so the crumb sets.

Serve warm as a side with soups, chili, barbecue, or as a breakfast item with butter and honey or jam. Leftovers can be stored tightly wrapped at room temperature for 2 days or refrigerated for up to 5 days and reheated gently.