This cornbread is the perfect combination of sweet and savory. Cooked in a cast iron skillet and made with a delicious buttery batter complete with whole corn kernels this old-fashioned cornbread is the perfect side dish for any meal.
Grease a well-seasoned, 10-11 inch, cast iron skillet with a thin layer of oil place ¼ cup of butter into the skillet, and then place the skillet in the oven. Set the oven to preheat to 375℉
1 teaspoon Avocado Oil, ¼ cup Butter
In a large bowl, stir together the cornmeal, flour, sugar, brown sugar, baking powder, and salt.
1 cup Yellow Cornmeal, 1 cup All-Purpose Flour, ¼ cup Sugar, ¼ cup Brown Sugar, 1 tablespoon Baking Powder, ½ teaspoon Salt
In a separate, medium mixing bowl, combine ½ cup of melted butter, buttermilk, honey, and the egg. Stir until combined.
¾ cup Butter, 1 cup Buttermilk, 2 tablespoon Honey, 1 Large Egg
Add the wet ingredients to the dry, and stir just until a smooth batter forms.
Gently fold the drained corn kernels into the batter.
15 oz Corn, Canned
Carefully remove the hot cast iron skillet from the oven. Slowly pour the batter into the skillet and then return it to the oven.
Bake for 25 minutes or until it is golden brown and a toothpick inserted into the center comes out clean.
Allow the cornbread to cool slightly before serving. Enjoy!