This cast iron skillet cornbread has buttery crisp edges and a fluffy, soft, melt in your mouth crumb. It will fill your house with the most wonderful honey cornbread smells. It's ready in under an hour.
Why You'll Love This Cornbread
- Easy. This skillet cornbread recipe is beyond easy. It's my classic cornbread recipe just in a skillet, with a few adjustments to the preparation.
- Moist. You will love this moist cornbread, it's so soft and savory.
- Simple Ingredients. I bet you have everything you need to make it already in your fridge and pantry, the only thing you may not have is buttermilk. If you make buttermilk pancakes and buttermilk waffles every weekend like I do then you probably will.
- Tried and True. This recipe has been tested repeatedly and always turns out perfect.
- Butter: This cornbread has a yummy buttery crumb. Use real butter, not margarine.
- Milk: You could use whole milk or 2%. Any milk will work.
- Buttermilk: Buttermilk makes cornbread really moist. If you don't have buttermilk you can add some vinegar or lemon juice to plain milk to make sure.
- Eggs: Eggs help the cornbread have structure.
- Honey: Instead of sugar in this recipe, it calls for honey as a sweetener.
- Corn Meal: You can't make cornbread without corn meal.
- Flour: All purpose flour.
- Baking Soda and Baking Powder: Provides the cornbread lift and makes it fluffy and rise in the oven when it bakes.
- Salt: The recipe calls for kosher salt. Kosher salt brings out the flavor of food vs table salt which just makes stuff taste salty.
- Resting the Batter. Let the cornbread batter sit for 15 minutes before pouring it into the skillet. It helps to hydrate the cornmeal.
- Hot Skillet. To get that crisp buttery crust, you'll need the skillet to be hot when you pour in the batter. Make sure to heat up the skillet in the oven.
- Serving. This cornbread is best served right out of the oven with gobs of butter on it.
Kick your cornbread up a notch by adding things to it. Some cornbread addition favorites are jalapeños and whole corn kernels. You could use fresh or frozen corn kernels. If it's that time of year and you have a bunch of fresh corn try my hot corn dip, it get's rave reviews!
For a sweeter cornbread try adding some cane sugar to the batter. This recipe wasn't intended to be very sweet, which is why it's made with honey. The honey gives it just a touch of sweetness.
What can I use instead of a skillet?
Since this recipe was specifically made for using a cast iron skillet there is no substitute. I'd suggest making this honey cornbread recipe instead, it uses a baking pan.
Why is my cornbread dry?
If your cornbread turns out dry it was probably baked in the oven too long.
How To Make Skillet Cornbread
Prep The Skillet. Put your skillet in the oven and close the door. Heat the oven to 425 degrees, keep the skillet in the oven the entire time.
The skillet needs to heat up with the oven so you can get the crispy, buttery crust. It has to be a hot skillet when you pour the batter in.
Cornbread Batter. In a bowl stir together the melted butter, milk, buttermilk, eggs and honey. Add the corn meal, flour, baking soda, baking powder and salt. Stir the batter until it's all mixed together.
Add the Batter. Once the oven has reached 425 degrees, use a pot holder to carefully take out the skillet.
Add one tablespoon of butter. Let it bubble and fizz. Pour the cornbread batter in the center of the skillet. Don’t move it around or stir it, just let it be.
Put the skillet back into the oven and bake 25-30 minutes, or once a toothpick comes out clean.
You can serve it right away, hot, with butter all over it.
- 6 tbsp butter, melted
- ¾ c milk
- ½ c buttermilk
- 2 eggs
- ¼ c honey
- 1 c corn meal
- 1 c all purpose flour
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 tbsp butter
- Preheat the oven to 425.
- Place a 10 ¼” cast iron skillet in the oven and close the door while the oven preheats.
- In a bowl stir together the 6 tablespoons of melted butter, milk, buttermilk, eggs and honey. Add the corn meal, flour, baking soda, baking powder and salt. Stir until combined. Let the batter rest 15 minutes before moving to the next step.
- Once the oven is to temperature, use a pot holder to take out the skillet and add 1 tablespoon of butter. Let it bubble and fizz, then add the cornbread batter in the center of the skillet. Don’t move it around or stir it, just let it be.
- Put the skillet back into the oven and bake 25-30 minutes, or once a toothpick comes out clean.
Rest the Batter. Let the cornbread batter sit for 15 minutes before pouring it into the skillet. It helps to hydrate the cornmeal and makes the cornbread softer.
Hot Skillet. To get that crisp buttery crust, you'll need the skillet to be hot when you pour in the batter. Make sure to heat up the skillet in the oven.
Serving. This cornbread is best served right out of the oven with gobs of butter on it.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 179Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 50mgSodium: 294mgCarbohydrates: 23gFiber: 1gSugar: 7gProtein: 4g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.