This cornbread recipe is easy to make from scratch with or without buttermilk! It's moist with just the right amount of crumbly texture. This is a great side dish recipe for soups and chili!
Mix the dry ingredients: In a large bowl, combine thecake flour, cornmeal, baking powder, baking soda, and salt. Set aside.
Mix the wet ingredients: In a medium bowl, combine themelted butter, honey, and sugar until well-combined. Add the eggs and whisk until combined. Whisk in the sour cream and the milk until combined. Set aside.
Prepare the cooking vessel: Rub the bottom and sides of a 10-inch cast iron skillet with 1 tablespoon softened butter. (A 10 x 10-inch baking dish may also be used.) Let it heat over medium heat on the stove top until the butter is melted and begins to sizzle/foam. You can also do this in the oven if using a baking dish. The objective is to heat up the pan so that it sizzles a little when you add the batter.
Combine wet/dry ingredients: Create a well in the middle of the dry ingredients and pour in the wet ingredients. Stir until just combined, don’t overmix. Pour it into the skillet/baking dish and use a silicone spatula to gently spread it in an even layer.
Bake: Transfer to the oven and bake for 20 minutes, or until light brown on top and darker brown around the edges.
Wet a paper towel and squeeze all excess moisture out so that it's damp. Wrap it loosely around the cornbread and place it on a microwave-safe plate.
Reheat for 15 seconds, or until warm.
Consider reducing the power to 50% or using the reheat setting if you have one, this will take a little bit longer to reheat but it will reheat more evenly.
Oven:
Place the cornbread on a baking sheet and cover it with foil.
Bake at 325° for 8-10 minutes. Top it with butter to add extra moisture after as well.
Storage
Wrap it tightly in saran wrap and store at room temperature for up to 4 days.
Nutritional information below is per serving. This recipe makes 8 servings.