Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (400°F). If using a cast iron skillet, place it in the oven while preheating - this creates that coveted crispy crust. If using a baking dish, grease it thoroughly and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined. The baking powder is crucial here as it provides the lift that makes cornbread light rather than dense.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, whisk the buttermilk and eggs until smooth. The acidity in buttermilk reacts with the baking powder to enhance the rise and tenderness of your cornbread. If using the milk and lemon juice substitute, let it sit for 5 minutes before using to allow it to curdle slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour the melted butter and honey (if using) into the wet ingredients, whisking quickly to incorporate before the butter solidifies. The honey adds a lovely depth of flavor that complements the corn beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Make a well in the center of your dry ingredients and pour in the wet mixture. Stir just until combined - overmixing will develop gluten in the flour and make your cornbread tough. A few small lumps are perfectly fine!</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>If using a preheated cast iron skillet, carefully remove it from the oven (it will be very hot!), add a tablespoon of butter and swirl to coat the bottom and sides as it melts. The sizzle you hear is creating flavor through the Maillard reaction - those delicious browned bits.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into your prepared pan or hot skillet. It should spread evenly, but work quickly if using a hot skillet as the batter will begin cooking immediately upon contact.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 20-25 minutes until golden brown on top and a toothpick inserted into the center comes out clean with just a few moist crumbs. The edges should be pulling away slightly from the sides of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow to cool in the pan for 10 minutes before slicing - cutting too soon can cause your cornbread to crumble. Serve warm for the best texture and flavor, perhaps with a pat of butter that melts beautifully into each slice.</li></ol>
