I love this time of year- the few weeks between summer and fall, when the air is crisp and cool, but there are still so many beautiful summer vegetables to be had. It’s the perfect season for chili, stir-fries full of veggies, and creamy corn chowders. It’s fall food, but with one foot still firmly planted in summer. And if there is one thing I love with fall food, it’s corn bread.
But, the problem with cornbread is, you know, cornbread. It’s almost always not quite right… or sticky… or crumbly… or sweet. It’s so rarely what you wanted it to be. Matters are further complicated by the fact that no one can quite agree on what good cornbread should be. Well, you know me, I’m not about taking sides on these kinds of matters. All I know is that I made this cornbread last night. And it was exactly what I wanted. And my husband said it, “might be the best cornbread I’ve ever had.” And my toddler shoveled a huge portion into his face and asked for more. That’s good enough for us.
This cornbread manages to be both substantial and light, both savory and sweet, buttery without being greasy. And as my husband so aptly pointed out, it doesn’t have that weird sticky top that restaurant cornbread has. Cooking it in a skillet makes not only the top, but the edges and bottom perfectly crispy. It’s slightly crumbly without falling apart in your hands. And those little nubbins of sweetcorn strewn throughout? Those ain’t half-bad either. See, this cornbread doesn’t have any sugar in it, but it still has a hint of sweetness because of the corn nubs. It’s glorious- the perfect thing with all those fall foods that I love. It’s nice on its own, with a little honey, but it’s absolute perfection when used to sop up the last little bits of chili or stew.
If you can't get your hands on sweetcorn this is lovely with regular frozen corn or leftover cooked corn as well. I used a 6" skillet because I like nice tall, thick wedges of cornbread, but you could use up to an 8" size. Just reduce the baking time by a few minutes.
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 1 egg, beaten
- 1 cup milk
- 5 tablespoons melted butter, separated
- 1/2 cup sweetcorn, cut from the cob
- 1 tablespoons honey
Preheat the oven to 425 degrees F. Grease a cast iron skillet or an 8x8 cake pan.
In a large bowl, combine cornmeal, flour, salt, and baking powder. Add in the egg, milk, and 4 tablespoons melted butter and stir until combined. Fold in the corn, until just combined. Pour the batter into the prepared skillet or pan. Bake for 28-30 minutes or until golden and crispy on top.
While the bread is baking, combine remaining 1 tablespoon of melted butter and honey in a small bowl. After the bread is done baking, brush the honey butter over the top. Let cool for 5-10 minutes before slicing. Serve warm.