Golden Buttermilk Skillet Cornbread with Honey
Donna Jackson
Skillet Cornbread
Moist, golden cornbread with crispy edges and a hint of honey sweetness. Perfect with chili or BBQ.
Nutrition (per serving)
There is something incredibly soulful about a slice of warm, buttery cornbread pulled straight from a cast-iron skillet. This recipe strikes that perfect balance between the savory depth of yellow cornmeal and a gentle whisper of honey, creating a moist crumb that does not just crumble away when you try to butter it.
The secret to the best cornbread is preheating your skillet with a little bit of butter before pouring in the batter. This creates those coveted, golden-brown crispy edges that provide a satisfying crunch against the soft, tender center. It is the ultimate companion for a bowl of spicy chili or a plate of smoky barbecue.
Ingredients
- Yellow cornmeal:1 cup
- All-purpose flour:1 cup
- Granulated sugar:¼ cup
- Baking powder:1 tbsp
- Baking soda:½ tsp
- Kosher salt:1 tsp
- Buttermilk:1 cup
- Large eggs:2 pieces
- Unsalted butter, melted:½ cup
- Honey:2 tbsp
Instructions
-
Preheat your oven to 400°F. Place a 10-inch cast-iron skillet inside the oven while it preheats.
-
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
-
In a separate medium bowl, whisk together the buttermilk, eggs, honey, and 6 tablespoons of the melted butter.
-
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix.
-
Using an oven mitt, carefully remove the hot skillet from the oven. Add the remaining 2 tablespoons of butter to the skillet and swirl it around to coat the bottom and sides.
-
Immediately pour the batter into the hot skillet. The edges should sizzle slightly.
-
Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
-
Allow the cornbread to cool in the skillet for about 10 minutes before slicing into wedges and serving.
Tips & Notes
- If you do not have a cast-iron skillet, a 9-inch square baking pan works too, though you will lose those extra-crispy edges.
- For a spicy kick, fold in 1/2 cup of shredded cheddar cheese and 1 finely diced jalapeño to the batter.
- Make your own buttermilk by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
