Warm cornbread on a cool fall morning, is a breakfast that will have you feeling warm and toasty! I love to eat cornbread with honey butter. Nothing tastes better. The soft crumbling cornbread, with a hot cup of coffee is the way I start most chilly mornings. I have to admit that I like chilly weather more than warm weather. You can bake, and have the house warm all-day!
I love cooking this in my cast iron skillet, as it makes me feel southern. My Mother-in-law is originally from the south, and she always cooks this recipe in her cast iron pan, and it looks good with my Wedgewood stove. My cast iron pan, is 12 inches in diameter and this recipe filled the pan perfectly. This recipe makes about 24 servings, and when I made it, I had a full house of guests, so that was the right amount, but you can certainly half this recipe, and bake in an 8 inch square pan, if you would like.
This is a base recipe, so there are so many variations to cornbread as you know.
You can add beer, bacon, jalapeño, cheddar, hot dogs and more, but for the breakfast variety, I like to keep it simple.
Adding variety to your butter, is possible as well! You can add different jams, and jellies to combine with butter to create a whole new flavor! I love Boysenberry butter myself. Just add a bit of Boysenberry jam to the butter, and you are ready to go.
This recipe will have you savoring your morning, as I do mine. I feel that my morning, is my chance to start fresh. Whatever happened the day before, can be started over, renewed, and all negative energy just floats away:) I feel calm, relaxed, and ready to start my day. So here is a wonderful Cast Iron Sweet Southern Cornbread recipe to start yours!
Ingredients
- 2 cups white corn meal
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tablespoons baking powder
- 2 teaspoons salt
- 2 eggs (lightly beaten)
- 2/3 cup vegetable oil
- 2 cups milk
- For honey butter:
- 1/2 cup unsalted butter
- 2 tablespoons honey
Instructions
- Preheat oven to 400 degrees
- Grease a 12 inch cast iron skillet or 9x13 baking pan with cooking spray.
- In a large mixing bowl, combine corn meal, flour, sugar, baking powder, and salt.
- Set aside.
- In a medium sized mixing bowl, add eggs, oil, and milk, and whisk to combine.
- Mix egg mixture into corn meal mixture, and mix throughly until there are no lumps.
- Pour cornmeal batter, into pan, and bake for 20-25 minutes, until a toothpick inserted into center, comes out dry.
- To make honey butter:
- Combine butter, and honey until smooth.
- Serve with cornbread.
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