Side Dish: United States – Nebraska – Nebraska Cornbread

Serving Size: 8

Approximate Time

Prep 10 min

Cook 30 min

Additional 8 min

Total 48 min

Ingredients

- 2 cups (320 g) medium-ground yellow cornmeal
- 1 cup (125 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 2 tbsp (30 ml) honey
- 1 tbsp (15 g) baking powder
- 1/2 tsp (2.5 g) baking soda
- 1 tsp (6 g) fine salt
- 2 large eggs, approx. 100 g (total)
- 1 1/2 cups (360 ml) buttermilk
- 6 tbsp (85 g) unsalted butter, melted
- 2 tbsp (30 ml) vegetable oil or bacon drippings (for skillet)

Instructions

Short Description:
A slightly sweet, tender cornbread made with medium-ground Nebraska cornmeal and a touch of honey, baked in a hot cast-iron skillet for a crisp golden crust and soft crumb.

Regional Notes:
This Nebraska version uses locally grown medium-ground cornmeal and is finished slightly sweetened with honey (and a bit of sugar) to reflect the state's preference for a sweeter cornbread compared with leaner Southern styles. Baking in a hot cast-iron skillet gives a crisp exterior that contrasts the cake-like interior common in Great Plains preparations.

1. Preheat the oven to 425°F (220°C). Place a 10-inch (25 cm) cast-iron skillet in the oven to heat while you mix the batter.
2. In a large bowl whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
3. In a separate bowl whisk the eggs, buttermilk, melted butter, and honey until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix. Batter will be thick but pourable.
5. Carefully remove the hot skillet from the oven (use oven mitts) and add the 2 tbsp (30 ml) vegetable oil or bacon drippings; swirl to coat the bottom and sides. Pour the batter into the hot, oiled skillet and smooth the top with a spatula.
6. Return the skillet to the oven and bake 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Remove from the oven and let rest in the skillet 8–10 minutes. Slice into wedges and serve warm, optionally with extra butter and a drizzle of honey.