best cornbread recipe Honey Brush With Corn Kernel Speckles

Preheat your oven to 400°F (200°C). Grease a 9-inch cast-iron skillet or an 8×8 inch baking dish with 1 tablespoon of butter and place it in the oven while it preheats.

In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined and lump-free (about 1 minute).

In a separate medium bowl, whisk the eggs, milk, and the remaining melted butter (0.5 cup minus the 2 tablespoons reserved for the honey brush) until smooth (about 30 seconds).

Pour the wet ingredients into the dry, mixing until just moistened. Do not overmix; a few small lumps are fine. Gently fold in the corn kernels. (If batter appears too dry, add 1-2 tablespoons more milk).

Carefully remove the hot skillet from the oven. Quickly pour the prepared batter into the hot, greased skillet.

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

While the cornbread is still warm, mix the reserved 2 tablespoons of melted butter with 2 tablespoons of honey. Brush this mixture generously over the top of the cornbread. Let it cool slightly for 5-10 minutes before slicing.