When my brother graduated from college in upstate New York my husband and I drove down to help him pack up and move out. My brother – a fellow foodie – took me to one of his favorite cafes and there I got a cornbread muffin unlike any I had before. Now I went to school in the South (y’know if you y’all consider Virginia to be the South) and I have had many a cornbread, the tender lightly sweetened kind that you would have with something savory like a pot of chilli. But this sweet little thing, now this was a revelation.
I have made many many many cornmeal based baked goods since, one in particular, i.e Dorie Greenspan’s corniest corn muffins were my personal favorite until a fellow blogger pointed me towards this Serious Eats recipe. I made it once and then I knew, this, this was it.
So without further ado, here you go, a sweet moist skillet cornbread that is made even more delicious with a slathering of honey butter with a small dash of sea salt. Bliss.
Sweet and Moist Northern-Style Cornbread
Recipe from Serious Eats
1 cup yellow cornmeal
1 cup flour
1/2 cup sugar
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
3/4 cup sour cream
1/2 cup buttermilk
3 tbsp melted butter, cooled plus 1 additional tsp for pan
2 tbsp canola oil
3 tbsp butter, softened not melted
1 tbsp honey
1/4 tsp sea salt (optional)
For the Cornbread:
Place a 10″ cast iron skillet if you have it on middle rack in oven and preheat to 425°F. I used a regular pan. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a separate medium bowl, whisk together sour cream, buttermilk, eggs, 3 tablespoons melted butter, and canola oil. Pour wet ingredients into bowl with dry ingredients and whisk until completely combined.
Using pot holders, carefully remove hot pan from oven. Place 1 tablespoon butter in skillet and swirl to completely melt and coat inside of pan. Pour in cornbread batter and place in oven. Bake until skewer inserted into middle of cornbread comes out clean, about 20 minutes. Let bread cool in pan for 5 minutes, then carefully turn out to wire rack and let cool an additional 10 minutes. Serve immediately with a pat of honey butter.
For the Honey Butter:
While the cornbread is baking, beat the butter till creamy and add the honey, throw in your sprinkle of salt and taste. Some honeys are milder than others so add more if needed otherwise set aside until ready to eat.