FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
best cornbread recipe ever
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This recipe creates fluffy cornbread with crispy edges and a moist center, featuring a spicy-sweet smoky chipotle honey swirl. It’s baked in a preheated cast iron skillet for optimal texture and makes a perfect side dish for chili or BBQ.
Ingredients
- 1.5 cups (210g) medium-grind yellow cornmeal
- 1 cup (120g) all-purpose flour
- 0.25 cup (50g) granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1.5 cups (360ml) buttermilk
- 2 large eggs
- 0.5 cup (113g) unsalted butter, melted and cooled, plus 1 tablespoon for pan
- 0.25 cup (56g) unsalted butter, softened
- 2 tablespoons (42g) honey
- 1.5 teaspoons chipotle powder
- 0.25 teaspoon fine sea salt
- 2 tablespoons fresh cilantro, finely chopped (optional garnish)
Instructions
- Prep Pan and Oven: Preheat oven to 400°F (200°C). Place a 9-inch cast iron skillet or 8×8 baking dish inside the oven to heat for at least 10 minutes.
- Prepare Chipotle Swirl: In a small bowl, combine 0.25 cup softened butter, 2 tablespoons honey, 1.5 teaspoons chipotle powder, and 0.25 teaspoon salt. Mix until smooth. Reserve 2 tablespoons of the mixture for garnish later.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, granulated sugar, baking powder, baking soda, and 1 teaspoon salt until well combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk the buttermilk and eggs together. Slowly stir in the 0.5 cup cooled melted butter.
- Combine Batter: Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined, taking care not to overmix. A few lumps are acceptable.
- Add Batter to Hot Pan: Carefully remove the hot pan from the oven. Add the remaining 1 tablespoon of butter to the hot pan and swirl to coat the bottom and sides completely. Pour the cornbread batter evenly into the hot pan.
- Swirl and Bake: Dollop spoonfuls of the remaining swirl mixture over the top of the batter. Use a skewer or knife to gently create ribbons in the batter. Bake for 20-25 minutes, until the top is golden brown and a skewer inserted in the center comes out clean.
- Cool and Serve: Remove cornbread from oven and let it cool in the skillet for 10-15 minutes before slicing. Drizzle with the reserved swirl mixture and sprinkle generously with chopped cilantro.
Notes
Preheating the cast iron skillet in the oven is crucial for achieving a crispy crust. If buttermilk is unavailable, substitute with 1.5 tablespoons of lemon juice added to 1.5 cups of regular milk, left for 5 minutes. To prevent crumbling, allow the cornbread to cool for 10-15 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300 kcal
- Sugar: 12 g
- Sodium: 300 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg