Description
A crispy, golden-edged cast iron skillet cornbread made with pantry staples, served with a sweet and savory honey butter. This easy, budget-friendly recipe is perfect for holidays and family gatherings.
Ingredients
Scale
- 1 cup (120g) yellow cornmeal (medium grind)
- 1/2 cup (60g) all-purpose flour
- 2 tablespoons (25g) granulated sugar
- 1 tablespoon (12g) baking powder
- 1 teaspoon (6g) salt
- 2 large eggs (room temperature)
- 1 cup (240ml) buttermilk
- 1/4 cup (55g) melted butter (plus extra for greasing)
- 1/4 cup (60ml) hot water
- 1/2 cup (115g) unsalted butter (softened, for honey butter)
- 3 tablespoons (45ml) honey
- Pinch of salt (for honey butter)
- 1–2 teaspoons warm water (for honey butter consistency)
Instructions
- Preheat oven to 400°F (200°C). Place an empty 10-inch cast iron skillet in the oven to preheat for 15-20 minutes.
- In a mixing bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, and salt until no lumps remain.
- In a separate bowl or measuring cup, whisk eggs, buttermilk, melted butter, and hot water until smooth.
- Pour wet ingredients into dry ingredients. Stir gently with a spoon or spatula until just combined. Do not overmix; a few lumps are fine.
- Carefully remove the hot skillet from the oven. Add a tablespoon of butter or oil and swirl to coat the bottom and sides.
- Pour the batter into the hot skillet. It will sizzle immediately. Return to the oven.
- Bake for 20-25 minutes until the top is golden brown, edges are pulling away from the sides, and a toothpick inserted in the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes to set.
- While cornbread cools, mix softened butter, honey, and a pinch of salt until creamy. Add warm water if needed for spreadability.
- Slice cornbread into wedges and serve warm with honey butter.
Notes
Ensure the cast iron skillet is preheated to create a crispy crust. Do not overmix the batter to avoid toughness. If you don’t have buttermilk, substitute with milk plus 1 tablespoon of vinegar or lemon juice per cup. Let the cornbread cool for 10 minutes before cutting to prevent it from falling apart.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 wedge
- Calories: 280
- Sugar: 8
- Sodium: 320
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
Keywords: cornbread, cast iron skillet, honey butter, labor day recipe, easy side dish, southern cooking, gluten-free option, holiday sides