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Photo Credit: Brittany Conerly
Softened butter, for the pan
2 cups stone-ground yellow cornmeal
2 cups all-purpose flour
1 cup sugar
2 tablespoons baking powder
1 teaspoon kosher salt
2 cups whole milk
1 (14.75-ounce) can creamed corn
⅔ cup vegetable
2 large eggs
8 tablespoons (1 stick/4 ounces)
unsalted butter, melted and cooled
½ cup honey
Preheat the oven to 400°F. Grease a 13-inch cast-iron skillet or 9 × 13-inch baking pan with butter.
Make the corn bread: In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a small bowl, combine the milk, creamed corn, oil, and eggs and whisk until smooth. Make a well in the dry ingredients, then add the wet ingredients to the dry ingredients and stir until fully combined; some small lumps are okay.
Pour the batter into the prepared pan. Bake for 25 to 35 minutes, until a toothpick inserted into the center comes out clean.
Make the honey butter: In a small bowl, whisk together the melted butter and honey until combined. Drizzle over the top of the corn bread and serve warm.
Chef’s Kiss: If you really want to do it right, melt together 2 tablespoons butter and 2 tablespoons honey, and set it aside as your secret weapon (and a little party trick). When you’re serving, drizzle this additional butter on at the last minute. It’s that extra touch everyone goes crazy for!
