Ingredients:

  • 1.5 cups yellow cornmeal (240g)
  • 1.5 cups all-purpose flour (190g)
  • 1 cup granulated sugar (200g)
  • 1 tbsp baking powder (12g)
  • 0.5 tsp baking soda (3g)
  • 1 tsp fine sea salt (6g)
  • 1.5 cups full-fat buttermilk, room temperature (355ml)
  • 2 large eggs, room temperature
  • 0.5 cup unsalted butter, melted and cooled (113g)
  • 0.25 cup vegetable oil (60ml)
  • 2 tbsp honey (30ml)
  • 1 tsp vanilla extract (5ml)

Instructions:

  1. Preheat your oven to 350°F (175°C). Liberally grease a 9x13 inch baking pan or a 12-inch cast-iron skillet with butter or non-stick spray.
  2. In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and sea salt until well combined and free of large clumps.
  3. In a separate medium bowl or jug, whisk together the room-temperature buttermilk, eggs, vegetable oil, honey, and vanilla extract.
  4. Slowly stream the melted and cooled butter into the wet ingredients while whisking constantly to ensure the butter emulsifies without scrambling the eggs.
  5. Pour the wet ingredient mixture into the dry ingredients. Using a silicone spatula, gently fold the mixture together until just combined. Stop as soon as no dry flour streaks remain to avoid over-mixing.
  6. Pour the batter into the prepared pan. Bake for 30-35 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
  7. Transfer the pan to a wire cooling rack. Allow the cornbread to rest for at least 15 minutes before slicing to let the crumb set.