# Components:
→ Dry Ingredients
01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon baking soda
06 - 3/4 teaspoon fine salt
→ Wet Ingredients
07 - 1 cup whole milk
08 - 2 large eggs
09 - 1/4 cup unsalted butter, melted and cooled
10 - 1/4 cup vegetable oil
→ For Greasing
11 - 2 tablespoons unsalted butter
→ Honey Butter
12 - 1/2 cup unsalted butter, softened
13 - 2 tablespoons honey
14 - Pinch of salt
# Method:
01 - Preheat oven to 425°F. Place a 10-inch cast-iron skillet inside to heat for 5 minutes while preparing batter.
02 - In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk together milk, eggs, melted butter, and vegetable oil until thoroughly combined.
04 - Pour wet ingredient mixture into dry ingredients and stir gently until just combined. Avoid overmixing to maintain tender crumb structure.
05 - Carefully remove hot skillet from oven. Add 2 tablespoons butter and swirl to coat bottom and sides evenly.
06 - Transfer batter into prepared hot skillet and smooth the surface with a spatula for even baking.
07 - Bake for 20 to 25 minutes until top is golden brown and a toothpick inserted into center comes out clean.
08 - While cornbread bakes, beat softened butter with honey and pinch of salt in small bowl until smooth and fluffy.
09 - Remove cornbread from oven and let cool for 5 to 10 minutes before slicing. Serve warm with honey butter.
