Cornbread can be a lot of things—cheesy, sweet, pillowy, spicy. At its core, it should be a delicious base for any flavors you want to add on top, be it sliced jalapeños, honey butter, or chili. This recipe from Chef Matt Horn of Oakland, CA’s Horn Hospitality is exactly what cornbread should be, as featured in his cookbook, “Horn Barbecue.”
Whether used as a part of his Southern-Style Stuffing (you will need about half the loaf) or just served on the side, enjoy the Platonic ideal of cornbread.
Note: This recipe was developed using Diamond Crystal kosher salt. If using Morton’s, reduce salt by half.
The perfect accompaniment for chili or add-in to your Southern-Style Stuffing.
Preheat oven to 400F. Lightly coat an 8x8” Baking Dish with softened butter.
Whisk cornmeal, flour, sugar, baking powder, and salt in a large bowl to blend.
Whisk milk and eggs in a small bowl until blended.
Add milk mixture to cornmeal mixture and stir until combined. Stir in melted butter and honey. Pour batter into prepared Baking Dish.
Bake until cornbread is lightly browned and a toothpick inserted into center comes out clean, 20–30 minutes.