Classic Cornbread

Forget Jiffy! This cornbread comes together super-fast, and it's wayyy better than the boxed stuff and almost as easy. The debate over cornbread is lively and long, with camps that prefer sweet over sugarless or a drier cornbread to cake-like cornbread. This version falls somewhere in the middle so everyone can enjoy.

Ingredients

CORNBREAD

• 4 tbsp. (1/2 stick) salted butter, melted, cooled, plus more for pan
• 2 c. (280 g.) stone-ground yellow cornmeal
• 1 1/2 c. (180 g.) all-purpose flour
• 1/4 c. (55 g.) packed light brown sugar
• 1 tbsp. baking powder
• 1 1/2 tsp. kosher salt
• 1 tsp. baking soda
• 2 large eggs
• 1 1/2 c. whole milk
• 3/4 c. buttermilk
• 1/4 c. vegetable oil

HONEY BUTTER

• 1/2 c. (1 stick) unsalted butter, room temperature
• 1 tbsp. honey

Directions

• CORNBREAD

  1. Step 1Preheat oven to 400°. Butter a 13"-x-9" baking dish. In a large bowl, whisk cornmeal, flour, brown sugar, baking powder, salt, and baking soda. 
  2. Step 2In a medium bowl, whisk eggs, milk, buttermilk, oil, and melted butter. Add to dry ingredients and mix with a wooden spoon until just combined. Pour into prepared dish. 
  3. Step 3Bake until cornbread is golden, the center feels firm to the touch, and a tester inserted into the center comes out clean, 25 to 28 minutes. Let cool slightly.

• HONEY BUTTER

  1. Step 1In a small bowl, using a rubber spatula, stir butter and honey until combined. Serve with cornbread.
  2. Step 2Make Ahead: Butter can be made 1 week ahead. Store in an airtight container and refrigerate.