Southern-Style Cornbread

Preheat your oven to 425°F. Place a 10-inch cast iron skillet inside the oven while it heats. Allowing the skillet to warm helps create the crispy golden crust that makes cast iron cornbread special. Once heated, carefully remove the skillet and add 2 tablespoons of butter. Swirl the butter around the bottom and sides of the pan.

In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the eggs, buttermilk, honey, and melted butter until smooth. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing, as this can make the cornbread dense.

Carefully pour the batter into the hot buttered cast iron skillet. Place the skillet in the oven and bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The edges should be crisp and slightly browned while the center remains soft.

Remove the skillet from the oven and allow the cornbread to cool for about 10 minutes before slicing. Serve warm with extra butter, honey, or alongside your favorite Southern dishes like barbecue, chili, fried chicken, or roasted vegetables.