Description
Make delicious skillet honey cornbread with crispy edges. This classic recipe is perfect with chili or BBQ.
Ingredients
Scale
- 1 1/2 cups yellow cornmeal
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 1/4 cup honey
- 1 large egg
- 1/4 cup unsalted butter, melted
Instructions
- Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet in the oven while it preheats.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the milk, honey, and egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
- Carefully remove the hot skillet from the oven. Add the melted butter to the hot skillet, swirling to coat the bottom and sides.
- Pour the cornbread batter into the hot, buttered skillet.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool slightly before slicing and serving.
Notes
- For extra crispy edges, ensure your cast iron skillet is very hot before adding the batter.
- You can brush a little extra honey on top of the cornbread after baking for more sweetness.
- This cornbread freezes well. Wrap individual slices tightly in plastic wrap and then foil. Reheat in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg