The Best Cornbread

¾ cup Yellow Cornmeal

1 cup Flour

½ cup Sugar

2 T Honey

2 teaspoons Baking Powder

½ teaspoon Salt

4 T Butter, melted)

¼ cup oil

1 cup Milk (or buttermilk)

1 large Egg

1 large Egg Yolk

Honey Butter

½ cup Butter, softened)

¼ cup Honey

Preheat the oven to 350⁰. Grease a 12" cast iron skillet with butter. 

In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Add melted butter, oil, milk, honey, egg, and egg yolk and mix until smooth. Stir gently until just combined. Be careful not to overmix—this ensures a tender crumb.

Let the batter sit for 5–10 minutes to allow the cornmeal to soften and incorporate with the wet ingredients.

Pour the batter into the prepared pan. Bake for 24–30 minutes, or until a toothpick inserted into the center comes out clean. Watch carefully because you don't want to overbake cornbread.

Allow the cornbread to cool for about 10 minutes before slicing. Serve warm with butter or honey or homemade honey butter.

Honey Butter:

Allow the butter to come to room temperature or place it in the microwave for about 10 seconds. You don't want it to be melted but just slightly softened. Add in honey and stir.