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Preheat oven to 375F, with rack on lower-middle position. Grease your cast iron skillet and set aside.
In a large bowl, combine cornmeal, flour, baking powder, sugar, and salt. Whisk together well.
In a separate bowl, whisk together milk, eggs, butter, honey, and vanilla. Gently fold wet and dry ingredients together until just incorporated; do not over-mix or over work the batter.
Pour batter into greased cast iron skillet and bake 20-30 minutes until golden brown (bake time will depend on size of your skillet.) If top browns too quickly, cover loosely with foil and continue baking. Be sure to start checking for doneness after 20 minutes. Cornbread is done when toothpick inserted in center has a couple of tender crumbs attached to it. Not completely clean, or it might turn out dry.
Drizzle melted butter over the top, allowing it to soak into the cornbread, and serve while warm. Or serve with pats of softened butter on top.
* For muffins, bake 13-15 minutes in lined muffin tins, just until toothpick comes out with tender crumbs attached.