Everyone has at least 2-3 good cornbread recipes. I keep trying them, finding a few that hit the right note and stay in the recipe folder. This is one that I’ve done some adapting to and it seems to be a big favorite for guests. Serve it warm!


  • 1 1/4 cups Ground cornmeal
  • 3/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tsp salt
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/3 cup whole milk
  • 1 cup Buttermilk
  • 2 large eggs
  • 1 1/2 sticks butter-divided
  • 1/4 cup honey
  • 2 tbsp vegetable oil for pan


  1. Preheat oven to 400 degrees. Use a pastry brush to wipe on the vegetable oil on the sides and bottom of a 9-inch cast iron pan. Place in the oven while the oven is preheating
  2. Whisk cornmeal, flour, sugar, salt, baking powder and baking soda in large bowl.
  3. In a separate bowl, whisk together milk, buttermilk, eggs and one stick butter-melted. Combine this mixture with dry mixture – do not over mix this.
  4. Remove hot pan from oven. Quickly pour in mixture and spread as necessary. Return pan to oven and bake 20-25 minutes.
  5. A few minutes before cornbread is to come out of the oven, melt 1/2 stick of butter. Add in honey – stir to fully combine. When cornbread comes out of oven, use a chop stick or a fork to poke holes in the top. Pour warm butter/honey over the top – allow bread to cool 10 minutes. Sprinkle 1 tbsp granulated sugar over the top. Slice and serve.