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  • 2 tablespoons vegetable oil
  • 2 cups yellow cornmeal
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/3 cup sugar
  • 2 cups buttermilk
  • 1 egg
  • 3 tablespoons honey

Preheat oven to 450 degrees F.

Add the oil to a 10-inch cast iron skillet, and put it in the oven for 5 minutes to get the oil very hot. Combine all the dry ingredients together and mix very well. In a large bowl, whisk the egg and buttermilk until completely mixed. Add the dry ingredients to this, and mix enough to form a batter. Spoon in three tablespoons of honey, and mix it all together.

Remove the cast iron pan out from the oven, and pour the oil into the batter and stir it in. The oil is hot -- listen to it sizzle when you pour it on! Pour the batter back into the cast iron skillet, bake for about 20 minutes. The top of the cornbread should be golden-brown, and the bread should be pulling away slightly from the sides of the pan.

Remove and let cool for 10 minutes before trying to cut and serve. Although this is a sweet cornbread, it's not as syrupy sweet as the cornbread you get at fast food restaurants such as Boston Chicken. This cornbread tastes fine on its own, but if you want it really sweet, you can top it with butter or syrup.