Not-Too-Sweet-Not-Too-Salty Cornbread

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There’s another recipe for cornbread already in our recipe archive—a simple sweet cornbread—but there are sooooooo many kinds of cornbread out there that we could post 100 recipes and still not have scratched the surface.

This cornbread is a really good one that treads the fine line between sweet and savory. When Kate made this one for us for an impromptu farm lunch, she salted the cast iron skillet before pouring in the batter. And then she salted the top of the batter a bit. So there’s some sweetness but it’s played off a savory crust that might just make both cornbread camps happy.



1 cup all-purpose flour
¼ cup sugar
4 tsp baking powder
¾ tsp salt
1 cup fine-ground cornmeal
2 large eggs
1 cup milk
¼ cup oil/melted butter


Preheat oven to 425 degrees.

Combine dry ingredients in one bowl and mix liquid ingredients separately in another bowl.

Pour wet ingredients into the dry and stir together until well-incorporated and smooth.

Pour batter into a lightly greased pre-heated pan. Cast iron is best and we used a 9” skillet. You can use a 9” baking pan, but that won’t develop the yummy bottom crust that cast iron will.

Bake for about 25 minutes or until a toothpick inserted into the center comes out clean.

Ridiculously delicious served with room temperature honey butter.