Make the best homemade cornbread with this easy recipe! It’s fluffy on the inside, crisp around the edges, and full of delicious honey-butter flavor. Recipe yields one large skillet of cornbread (see recipe notes for alternate baking vessel options).
Recipe adapted from Keys to the Kitchen by Aida Mollenkamp, one of my favorite cookbooks.
*Cornmeal suggestions: I used Braggadocio “popcorn cornmeal” for the batch shown here and loved it (bought it at Whole Foods in Kansas City). I’ve also successfully used Bob’s Red Mill’s medium-grind cornmeal with success—since it is not ground as finely as the other, you’ll notice a bit more texture in the end product (“rustic” and very good). Stone-ground varieties, like the two mentioned here, will offer a bit more nutritive value than more refined options.
**Temperature note: If you, like me, always forget to pull ingredients out of the fridge in advance, just place the eggs in a bowl of warm water while you melt the butter. You can very briefly warm the milk in the microwave to raise its temperature.
Baking vessel options: Instead of a cast iron skillet, you can bake this cornbread in an 8-inch square baking dish with tall sides, or a 10-inch square baking dish, or a 9 by 13-inch baking dish. I believe you could also turn this bread into muffins by dividing the batter between a 12-cup muffin tin (I have not tried to be sure). For any of these variations, bake at the temperature specified above, until the cornbread achieves the visual cues provided, which could take more or less time depending on the size difference (muffins would be done much faster; the 9 by 13-inch option would likely be done a little sooner).
Make it gluten free: I believe that a one-for-one gluten-free baking blend should work pretty well. Please report back in the comments if you give it a try.