Ingredients

The following ingredients have 8 Servings
  • Unsalted butter, for greasing skillet
  • 1 1/2 cups buttermilk
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cornmeal
  • 1 cup sugar
  • 1 1/2 Tablespoons baking powder
  • 1 1/2 cups corn kernels, fresh or frozen (See Note)
  • Honey, for serving (optional)

Instruction

  • Preheat the oven to 350°F. 
  • Grease a 12-inch cast-iron skillet or 9x11-inch with butter. 
  • In a large bowl, whisk together the buttermilk, eggs and vegetable oil. 
  • Add the flour, cornmeal, sugar, baking powder and 1/2 teaspoon kosher salt and mix just until combined then stir in the corn kernels.
  • Pour the batter into the prepared skillet and bake the cornbread for about 35 minutes or until a toothpick inserted comes out clean. 
  • Allow the cornbread to cool for at least 15 minutes before slicing and serving topped with honey (optional).