Description
A rustic, moist, and buttery cornbread baked in a hot cast iron skillet for a crispy, golden edge, served with a sweet and savory honey butter.
Ingredients
Scale
- 1 cup (140g) yellow cornmeal
- 1 cup (125g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup (115g) unsalted butter, melted (plus extra for greasing)
- 1 cup (240ml) buttermilk
- 2 large eggs, room temperature
- ¼ cup (50g) granulated sugar
- ½ cup (115g) unsalted butter, softened (for honey butter)
- 3 tablespoons honey
- Pinch of sea salt (for honey butter)
Instructions
- Preheat the oven to 425°F (220°C). Place a 10-inch cast iron skillet in the oven to heat for at least 10 minutes.
- In a medium bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk the melted butter, eggs, buttermilk, sugar, and honey until smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold together with a wooden spoon or spatula until just combined; do not overmix.
- Carefully remove the hot skillet from the oven. Pour the batter into the center of the skillet (it will sizzle) and spread evenly to the edges.
- Bake for 20-25 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
- While the cornbread bakes, mash the softened butter for the honey butter until creamy. Whisk in the honey and a pinch of sea salt until light and fluffy.
- Remove the cornbread from the oven and let it cool in the pan for 5 minutes to set.
- Slice into wedges and serve warm with a generous dollop of honey butter.
Notes
Ensure the cast iron skillet is preheated to create a crispy crust. Do not overmix the batter to avoid tough cornbread. Let the cornbread rest for 5 minutes before slicing to prevent crumbling. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free blend.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: Southern
Nutrition
- Serving Size: 1 wedge
- Calories: 280
- Sugar: 6
- Sodium: 320
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
Keywords: cast iron cornbread, honey butter, southern comfort food, labor day recipe, skillet cornbread, homemade cornbread