I've been on the hunt for the perfect cornbread recipe for quite some time now. No matter which recipe I followed, I found that the result was always a little dry, and not quite the texture and flavour I was hoping for. Until now.

It got cold this week, so we decided that chili would be the perfect weeknight dinner. Chili naturally means cornbread, and I was determined to find a new recipe to try. I got the idea to make it in a cast iron pan from Sprouted Kitchen and I am beyond ecstatic with the results.

CORNBREAD // 10" cast iron pan or 8x8 pan

Preheat oven to 350.


1 cup white flour
3/4 cup cornmeal
1 tbsp baking powder
1 tsp sea salt
1/3 cup honey or maple syrup 
3 tbsp melted butter or neutral oil
1 cup (homemade) buttermilk*
1 egg

* I don't typically have buttermilk on hand. To make it, simply place 1 tbsp white vinegar in a measuring cup and fill to the 1 cup line with milk (I used soy). Let sit for a few minutes before using.

What to do:

Place the cast iron pan in the oven as it preheats to allow the pan to warm up.

In the meantime, whisk the flour, cornmeal, baking powder and salt in a large bowl. Stir in the honey.

Place the butter in a small bowl, and melt it in the microwave. Remove and add in the egg and milk and whisk well.

Add the wet ingredients to the dry and stir to combine.

Remove the pan from the oven, roll a small amount of butter throughout the pan, and then transfer the mixture.

Bake for 20-30 minutes until golden brown.