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This classic skillet cornbread has crusty edges and just a touch of sweetness. It’s perfect for dunking in chili or drizzling with honey.
When it comes to cornbread, our household is a sweet household. We love the sweetness that cornbread gets from a little bit of honey. And the crispy edges that it gets from the cast iron skillet? Hold me.
The kiddos gobble it up. The husband too. Seriously, it gets rave reviews every time.
And now that I have had the chance to make it so many times over the last few years, I have really perfected it. I’m going to show you today how to make the most delectable skillet cornbread that will have your family asking you when you’ll make the next batch.
Yes, I know that you can buy cornbread mixes, but guys, it is so easy to make at home. All you need is a handful of ingredients and you’re golden.
FLOUR: All purpose is great for this recipe.
YELLOW CORNMEAL: This is the *corn* in the cornbread.
BUTTER: Unsalted and melted.
SUGAR AND HONEY: We like our cornbread on the sweeter side in this house and both of these ingredients help with that.
SALT: For bringing out the flavor of all the ingredients.
EGG: To help bind everything together.
BAKING SODA: Is a leavener that helps the cornbread rise in the oven.
BUTTERMILK: Since baking soda is a base, you always want to use an acid to help activate it. For this recipe, we use buttermilk.
DES’ TIP: Don’t have any buttermilk? No worries! You can quickly make your own by combining just under 1 cup of milk with 1 tablespoon of distilled white vinegar. Allow the mixture to set for five minutes. The milk will curdle and BAM! Buttermilk.
Ok so one of my absolute favorite things about skillet cornbread is that it is so incredibly easy to make.
STEP #1: Combine all of the dry ingredients in a bowl. Whisk until well mixed.
STEP #2: Add all of the wet ingredients: Egg, buttermilk, melted butter and honey. Mix just until the mixture is combined and there are no more dry spots.
STEP #3: Pour the batter into a well greased cast iron skillet.
DES’ TIP: I use my cast iron skillet daily so it is very well seasoned and nothing really sticks to it. That being said, if you’re unsure about yours simply grease the bottom of the skillet with a bit of butter before adding the cornbread mixture.
STEP #4: Bake in preheated oven for 20 – 25 minutes or until a toothpick inserted comes out clean. Allow to cool slightly and serve.
This cornbread will last about a week or so on the counter. Just make sure you cover it or put it in an airtight container so that it remains moist.
Like I said above, this Skillet Cornbread recipe is a favorite around here. Anytime I make a big ol’ pot of my Hearty Beef Chili, I serve a skillet of this along side. It is heaven.
Looking for something to serve alongside this cornbread? Besides chili here are a few of my favorites:
Looking for more recipes to make in your cast iron skillet? I adore mine so I’ve got you covered!
Preheat oven to 350 degrees.
Combine all of the dry ingredients in a bowl. Whisk until well mixed.
Add all of the wet ingredients: Egg, buttermilk, melted butter and honey. Mix just until the mixture is combined and there are no more dry spots.
Pour the batter into a well greased 10 inch cast iron skillet.
Bake in preheated oven for 20 - 25 minutes or until a toothpick inserted comes out clean. Allow to cool slightly and serve.
Nutrition facts are for estimation purposes only.
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