Got some cornmeal in the back of your pantry? Great, let’s make cornbread! This cornbread recipe is my favorite. It’s made with browned butter, for maximum butter flavor, and it’s naturally sweetened with honey (maple syrup works, too).

This cornbread is not exactly traditional, though it has classic cornbread flavor as far as I’m concerned. It’s sweetened, like Northern cornbread, but it’s made in a skillet, like Southern cornbread. I grew up near the border of the two regions, in Oklahoma, and all I knew was my mom’s cornbread from the Jiffy box. Dinner was always more exciting with cornbread on the table.


°375 ml (1 ½ cup) fine cornmeal (#240)

°375 ml (1 ½ cup) unbleached all-purpose flour

°45 ml (3 tablespoons) sugar

°10 ml (2 teaspoons) baking powder

°5 ml (1 teaspoon) baking soda

°5 ml (1 teaspoon) salt

°430 ml (1 ¾ cup) buttermilk

°3 eggs, lightly scrambled

°60 ml melt un-salted butter

* Methods :

Place the grill in the middle of the oven. Heat oven 180°C (350°F). Generously grease a 25 cm (10 in) cast iron or non-stick skillet. For reservations.

In a bowl, mix the dry ingredients. Make a hole in it and pour in the milk and eggs. Mix well with the paddle. Stir in butter.

Pour into a frying pan. Bake for 30 minutes or until a toothpick inserted in the center of the bread comes out clean. to calm down. Serve warm or cold with hot pepper or soup.

Enjoy !

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