Six years later and this is still a hit! People always request this dish.

Cornbread is more than just a side dish; it’s a slice of tradition that brings back memories of Sunday dinners at grandma’s house, where the aroma of fresh-baked bread mingled with hearty laughter. This ‘Better Than Homemade Cornbread’ recipe hails from the heart of the Midwest, where simple ingredients come together to create something truly special. If you’re seeking to make cornbread that resonates with a legacy of farm kitchens and family gatherings, this recipe will add a touch of magic to your table.

This cornbread pairs wonderfully with rich and savory dishes. Think classic chili on a chilly evening, a plate of pulled pork with a side of coleslaw, or a comforting bowl of chicken and vegetable soup. For a Southern twist, serve it with honey butter and a spread of greens and beans. The sweet and slightly crumbly texture complements anything from hearty stews to simple salads.

Servings: 8

1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1/2 cup unsalted butter, melted
1/4 cup honey

1. Preheat your oven to 400°F (200°C). Grease a 9-inch square baking dish or cast-iron skillet.

2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

3. In another bowl, beat the buttermilk and eggs until well combined.

4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.

5. Stir in the melted butter and honey until the batter is smooth and well blended.

6. Pour the batter into the prepared baking dish or skillet, spreading it evenly.

7. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

8. Allow the cornbread to cool slightly before slicing and serving. Enjoy warm with additional butter, if desired.