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Skillet Corn Bread

Skillet Cornbread with Honey Butter

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Cooking in a cast-iron skillet gives the cornbread a crispier edge and a campfire vibe to a weekday dinner. Top it with honey butter to add a creamy sweetness and make it feel more like a dessert.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

4 tablespoons unsalted butter

3/4 cup yellow cornmeal

3/4 cup all-purpose flour

1.5 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon salt

3/4 cup buttermilk

1 tablespoon of honey

1 large egg

Honey Butter

3/4 cup butter, room temperature

1/4 cup honey

Instructions

  1. Place an 8.5-inch cast-iron skillet on the rack in the center of the oven and preheat to 425°F.
  2. In a small saucepan, melt 4 tablespoons of the butter over low heat. Pour into a small bowl and set aside to cool.
  3. In a large bowl, whisk together the dry ingredients: cornmeal, flour, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk together the wet ingredients: buttermilk, egg, honey, and the cooled butter until well combined.
  5. Add the wet ingredient mixture to the dry ingredients and combine; do not overmix.
  6. Remove the hot skillet from the oven and carefully coat the bottom and sides with the last tablespoon of butter. Pour the batter into the hot, buttered skillet and smooth the top.
  7. Return the skillet to the oven and bake for 15 minutes, until the top is golden and a toothpick comes out clean.
  8. Cool in the pan for 5 minutes before slicing and serving.
  9. Prepare the Honey Butter by beating the two ingredients together until smooth, and serve with warm cornbread.

Equipment

Notes

I use a No. 6 Field Company Cast Iron Skillet, which is 8-3/8″

  • Author: Liz
  • Prep Time: 10
  • Cook Time: 15
  • Category: baking

Find it online: https://keylimekitchen.com/skillet-cornbread-and-honey-butter/