📝 About This Recipe
This quintessential Thanksgiving cornbread strikes the perfect balance between a tender, cake-like crumb and the rustic, gritty texture of stone-ground cornmeal. Infused with a hint of honey and baked in a preheated cast-iron skillet, it develops a stunning golden-brown crust that is the hallmark of a true harvest festival centerpiece. It is the ultimate comforting side dish, designed to soak up savory gravies or stand alone with a dollop of aromatic herb butter.
🥗 Ingredients
Dry Ingredients
- 1 1/2 cups Yellow Cornmeal (fine or medium stone-ground)
- 1 cup All-Purpose Flour (sifted)
- 1/4 cup Granulated Sugar (for a hint of sweetness)
- 1 tablespoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
Wet Ingredients
- 1 1/2 cups Buttermilk (full-fat, at room temperature)
- 1/2 cup Unsalted Butter (melted and slightly cooled)
- 2 Large Eggs (at room temperature, lightly beaten)
- 2 tablespoons Honey (wildflower or clover)
- 1 tablespoon Vegetable Oil (for the skillet)
Honey-Sage Butter
- 1/2 cup Unsalted Butter (softened to room temperature)
- 1 tablespoon Honey
- 1 teaspoon Fresh Sage (very finely minced)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Place a 10-inch cast-iron skillet on the middle rack of your oven and preheat to 400°F (200°C). Heating the pan is the secret to a crispy, professional crust.
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2
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and kosher salt until well combined.
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3
In a separate medium bowl or large measuring cup, whisk together the room-temperature buttermilk, melted butter, beaten eggs, and honey until the mixture is smooth.
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4
Create a well in the center of the dry ingredients and pour in the wet mixture.
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5
Using a rubber spatula, gently fold the ingredients together until just combined. Be careful not to overmix; a few small lumps are perfectly fine and ensure a tender crumb.
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6
Carefully remove the hot skillet from the oven using a heavy-duty oven mitt. Add the tablespoon of vegetable oil and swirl to coat the bottom and sides evenly.
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7
Immediately pour the batter into the hot skillet. You should hear a satisfying sizzle as the edges begin to set instantly.
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8
Smooth the top with your spatula and return the skillet to the oven.
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9
Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
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10
While the cornbread bakes, prepare the Honey-Sage Butter by whipping the softened butter, honey, and minced sage together in a small bowl until airy.
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11
Remove the cornbread from the oven and let it cool in the skillet for at least 10 minutes. This allows the internal structure to set so it doesn't crumble when sliced.
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12
Slice into wedges or squares and serve warm with a generous smear of the Honey-Sage Butter and a sprinkle of flaky salt.
💡 Chef's Tips
For the best texture, use stone-ground cornmeal rather than highly processed 'corn flour.' Ensure your buttermilk and eggs are at room temperature to prevent the melted butter from seizing and creating clumps. If you don't have a cast-iron skillet, a 9-inch square baking pan will work, but you will lose that signature crispy crust. Do not overmix the batter; stop as soon as you see no more streaks of dry flour to keep the bread light and airy. To store, wrap leftovers tightly in foil and reheat in a 350°F oven for 5-10 minutes to restore the crispness.
🍽️ Serving Suggestions
Serve alongside a hearty bowl of slow-cooked turkey chili or roasted butternut squash soup. Pair with a crisp hard apple cider or a buttery Chardonnay to complement the honey notes. Drizzle with extra hot honey for a spicy, modern twist on a harvest classic. Use any leftovers to make a savory cornbread stuffing with sausage and leeks the next day. Serve as part of a Thanksgiving spread alongside cranberry sauce and roasted root vegetables.