This skillet cornbread is true to its Southern roots; rich, decadent, warm and buttery. Grab your cast iron skillet and make this sweet + salty cornbread to accompany your next dinner.
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/3 cup packed light brown sugar
- 2 teaspoons kosher salt
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups whole buttermilk
- 2 tablespoons honey
- 2 large eggs
- 1/2 cup (1 stick) + 2 tablespoons unsalted butter, melted and divided
- Preheat the oven to 425°F. Place a 10-inch cast iron skillet in the oven to preheat as well.
- In a large bowl, combine the cornmeal, flour, brown sugar, salt, baking powder, and baking soda together. Whisk the dry ingredients very well to thoroughly combine and then set the bowl aside.
- In another medium bowl, combine the buttermilk, honey, and eggs together. Whisk the wet ingredients super well to combine.
- Pour the wet ingredients into the cornmeal/flour mixture and use a rubber spatula to mix together until just combined. Be careful not to over mix to avoid super tough/dense cornbread!
- Pour in the 1/2 cup melted butter and use the same rubber spatula to fold the melted butter into the batter, again, until just combined without over mixing.
- Use oven mitts to carefully take the preheated skillet out of the oven. Baste the skillet with the remaining 2 tablespoons of butter and use a pastry brush (or something similar) to brush the butter all over the bottom and up the sides of the cast iron skillet.
- Pour the batter into the prepped skillet (you should be able to see/hear the batter sizzling as it hits the preheated skillet due to the skillet being hot) and use an offset spatula to smooth the top.
- Bake the cornbread until set, about 20-25 minutes. Once done, top with more butter, if desired. Slice the cornbread into wedges and serve warm. Enjoy!
- Please read the blog post in its entirety for more tips + tricks.
Keywords: cornbread, southern