Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven to heat up.
Mix Dry Ingredients:
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt. Mix well.
Mix Wet Ingredients:
In a separate bowl, whisk together the buttermilk, whole milk, eggs, and 6 tablespoons of the melted butter. If using, add the honey and mix until well combined.
Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients. Stir just until combined; do not overmix. The batter should be slightly lumpy.
Prepare the Skillet:
Carefully remove the hot skillet from the oven using oven mitts. Add the remaining 2 tablespoons of melted butter to the skillet, swirling to coat the bottom and sides.
Bake the Cornbread:
Pour the batter into the hot, buttered skillet, spreading it out evenly.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve:
Allow the cornbread to cool in the skillet for about 10 minutes before slicing and serving.
Tips:
Preheating the Skillet: Preheating the cast-iron skillet is essential for achieving a crispy crust on the cornbread.
Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Add-ins: For variations, you can add ingredients like shredded cheddar cheese, chopped jalapeños, or corn kernels to the batter before baking.
Enjoy your classic skillet cornbread, a delicious and comforting side dish that’s perfect with a bowl of chili, a hearty stew, or just on its own with a pat of butter!
