I’ve mentioned my love for my Great Grandmother, Gran, here before. She was a special lady, and someone who I think about very often.
After losing her a couple of months ago to ovarian cancer, I’ve been baking old, classic family recipes way more often than usual. These old recipes make me think about what it’s like to bake from memory and “feel”.
Like, how you can tell you’re done kneading bread dough by pinching it, or how you know if you’re pie crust has enough flour in it by poking it. I learnt all of this stuff from either my Gran or my Nanny (who is my Gran’s daughter!) and love that I have happy memories to go along with delicious recipes.
Part of the fun of being a food blogger is getting to create new and exciting recipes. And actually, cornbread is already on this blog. I have honey cornbread muffins made with buttermilk and a sliceable and spicy chipotle cheddar cornbread, which are both delicious, moist and flavourful.
This cornbread though, this recipe, is my Gran’s. And it’s the easiest, non-fussy, most delicious cornbread recipe there is.
What makes this cornbread special is the combination of both melted butter and vegetable oil in the wet ingredients. This gives the bread the delicious flavour from the melted butter while also ensuring the bread stays moist for a few days on the counter. The edges bake up golden and slightly crisp for optimal slicing, butter slathering and soup dipping.
My favorite way to enjoy cornbread is smeared with butter and honey so for this recipe I went with a classic homemade honey butter to ensure I had the best of both worlds.
I love to eat this cornbread with chili or soup as well! Honestly, it’s just the best. You can enjoy it any way!
Hope you had a nice holiday and have an even better new year! xoxo
- 1 3/4 cups all-purpose flour
- 1 cup cornmeal
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/4 cups milk
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup vegetable oil
- 1 large egg
- 1/4 cup unsalted butter, at room temperature
- 1 tbsp honey
- 1 tbsp confectioners' sugar
- 1/4 tsp kosher salt
- Preheat the oven to 375°F. Line a 9 x 9-inch baking pan with parchment paper and spray with nonstick cooking spray.
- In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In another small bowl or large measuring cup, whisk together the milk, melted butter, vegetable oil, and egg.
- Pour the liquid all at once into the flour mixture, stirring gently until just combined. Do not overmix - stir the batter just enough to bring it together and evenly moisten the ingredients. Spread the batter into the prepared pan.
- Bake for about 25 minutes, until the edges just begin to pull away from the pan and a knife inserted in the center comes out clean.
- Meanwhile, prepare the honey butter by beating the butter in a small bowl with a hand mixer on medium speed until completely smooth and creamy, about 1 minute. Beat in the honey, confectioners' sugar and salt and beat together until completely smooth. Scrape down the sides of the bowl with a rubber spatula as needed. Set aside.
- Once baked, remove the cornbread from the oven and cool on a rack for 5 minutes before cutting.
- Serve warm with a pat of the honey butter.
Leftover honey butter can be stored, air tight, in the fridge for up to a week.