Classic Southern cornbread is even better with a bright citrus-herb compound butter. Put the greased cast-iron skillet in the preheated oven for five minutes before adding the batter. Allowing the skillet to get nice and hot will give the cornbread a perfectly crisped crust. This savory bread is made even more delicious with a topping of Lemon-Thyme Butter. The bright, citrusy butter gets a fresh infusion of thyme that takes the flavor up a notch or two. This recipe makes eight hearty servings—the perfect amount for leftovers for a family of four. You’ll be pleasantly surprised at how easy this cornbread recipe is to master. Simply combine the wet ingredients in one bowl and the wet ingredients in another, combine, and add to the hot skillet. Hands-on time for this recipe is only 15 minutes. The cornbread will bake for 15 to 20 minutes. Once done, remove the cornbread from the oven and let it cool to room temperature in the skillet, about 30 minutes. All that's left to do is enjoy!
Preheat oven to 425°F. Grease a 10-inch cast-iron skillet with oil. Place skillet in preheated oven until hot, about 5 minutes.
Combine cornmeal, flour, sugar, baking powder, and salt in a large bowl. Whisk together eggs, milk, and butter in a separate bowl, and add to cornmeal mixture, stirring just until combined. Carefully pour batter into hot skillet.
Bake in preheated oven until golden brown, 15 to 20 minutes. Cool to room temperature in skillet, about 30 minutes. Serve with Lemon-Thyme Butter.