Do you ever dream about food? I do. Sometimes I dream about slow roasting meats sizzling over a fire or savoring a perfectly baked pastry. Other times I dream about chocolate pudding and slathering it all over my body.
Let’s not get into that right now.
More recently I dreamt about cornbread. Cornbread with a brown, crisp yet chewy crust that is fluffy and springy in the middle and has just the right amount of sweetness to it. This is that recipe.
This is a very light and moist cornbread unlike other cornbread recipes I have made that are dense and heavy. When I eat this, I feel like I still have room for a rack of BBQ baby-back ribs.
I usually double this recipe and bake it in a greased cast iron skillet. This way I get a nice brown crust on all sides. This also works in a 9-inch round glass pie pan or muffin tins too, but the time will vary depending on what sort of container you use.
If your results end up being more bitter than sweet, your cornmeal may be old. If you want awesome cornbread, you’ll need some fresh cornmeal.
Try adding jalapenos and shredded cheddar cheese to spice things up.
Preheat your oven to 375 degrees F (or 400 degrees F if you have an older oven without a ceramic top).
Whisk the eggs and sugar together. In a separate bowl, mix all of the dry ingredients. Melt the butter and set aside to cool.
Add the dry ingredients, alternating with the buttermilk and corn, whisking in between to mix everything evenly. Mix in the melted butter.
Pour into a greased skillet or pan. Bake until the sides come away from the skillet (about 20 - 25 minutes for me). In the mean time, mix your honey with the additional melted butter to use for a topping. Turn the oven to a high broil and brown the top for about 2 minutes (watch carefully). Remove the cornbread from the oven and brush the honey butter on the top of your crust. Allow to cool and enjoy.
I love adding 2-3 jalapenos and a 1/2 cup sharp cheddar to this recipe.