There are many variations of (and opinions about) cornbread. By nature cornbread is crumbly, but is doesn’t have to be dry and crumble all to pieces after the first bite. Cornmeal can be white or yellow, and ground course, medium, or fine. I use Quaker Yellow Cornmeal. It is a medium/fine grind that is good for baking, and the yellow corn produces a lovely golden color when baked.

The following method yields a slightly sweet and very tender cornbread.

One spoon, two bowls, 10 ingredients, and a skillet. That’s all you need for baking delicious homemade skillet cornbread!

In a large bowl whisk together the dry ingredients. Okay, a whisk is helpful too.

One spoon, one whisk, two bowls, 10 ingredients, and a skillet is all you will need.

Using the same whisk, in the second bowl, lightly beat the eggs and then whisk in the buttermilk, sour cream, and honey. If your honey is turning solid, simply place the bottle in a pan of warm water or pop it in the microwave for a few seconds until it is liquid enough to pour. (The honey pictured is Wildflower Honey which is darker and has a stronger flavor than Clover Honey.)

Do not whisk in the butter. Drizzle a small amount of the melted butter in the skillet and spread it around the bottom and up the sides with a paper towel.

Using a large spoon, combine the wet and dry ingredients. Stir just until they are combined. Add the remaining butter and stir just until the butter is incorporated.

It takes a bit of time to incorporate the butter but keep stirring gently. Don’t beat the batter. The cornbread will not be as tender if you overwork it. Once the butter is stirred in, spoon the batter into the prepared skillet. The batter will be thick and wet.

The butter in the batter reacts to the high heat of the skillet and creates the golden brown crispy edge.

As it bakes the top will look dry and crack around the edge.

Allow the cornbread to rest for 20 minutes or so, slice into wedges and serve warm.

To rewarm cornbread that has been previously baked, wrap it in foil and place in the oven on low heat for 15 minutes. Using the oven will maintain the crisp crust better than the microwave.

You can make honey butter with softened butter and honey. Using a mixer with the paddle attachment, or a spoon, combine the butter and honey. Add small amounts of honey at at time until you reach the desired sweetness. Taste as you go!

Skillet Cornbread

1 1/2 cups Flour
1 cup Yellow cornmeal
1/3 cup Sugar
1/2 tsp Baking soda
1/2 tsp Salt
2 Eggs
1/2 cup Sour cream
1/2 cup Buttermilk
1/4 cup Honey
4 oz Butter, melted

Preheat oven to 350°.
Whisk together the dry ingredients.
Whisk together the eggs, sour cream, buttermilk, and honey.
Stir the wet ingredients into the dry.
Grease a 10” cast iron skillet with some of the melted butter.
Fold the remaining melted butter into the batter. Stir just until combined.
Spoon batter into the skillet and spread evenly.
Bake at 350° until the edges begin to brown and the center is set, about 25-30 minutes.
Let sit 15 minutes and cut into wedges. Serve warm with butter.

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There may be variations of cornbread, but there are even more variations of (and stronger opinions about) chili. I’m not ready to throw my hat in that ring and present a recipe for chili, but I will share these two humble opinions:

Chili is best when served with warm cornbread.
Chili and cornbread make a great combination for a Sunday evening, with or without a highly anticipated football game to watch.