Sweet Skillet Honey Cornbread

Course: Bread

Cuisine: American, Soul Food

Diet: Vegetarian

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: servings

Calories: 223kcal

Author: Jazzmine Woodard

Honey butter cornbread made the old fashioned way in a cast iron skillet for crispy edges and southern sweetness

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Equipment

Ingredients

6 tablespoons unsalted butter divided with 4 tablespoon melted
1 cup cornmeal
1 cup flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
2 eggs
1 cup buttermilk
½ cup honey
¼ cup brown sugar light or dark

Instructions

Preheat oven to 400 degrees farenheit. Add two tablespoons of butter to cast iron skillet and place skillet into oven to melt.
6 tablespoons unsalted butter
Meanwhile, in a mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, and sea salt. Set aside.
1 cup cornmeal, 1 cup flour, 1 tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon fine sea salt
In another bowl, beat the eggs then stir in buttermilk, honey, brown sugar, and melted butter until uniform.
2 eggs, 1 cup buttermilk, ½ cup honey, ¼ cup brown sugar
Fold wet mixture into dry mixture and stir until just combined to form batter then carefully pour into hot buttered skillet.
Place pan in oven and bake for about 20 minutes or until cornbread is cooked through and golden brown.

Notes

Preparation

You can make this cornbread up to three days in advance if store properly.

For the best texture, make sure not to over-mix the batter. Stir until just combined and no dry pockets of flour and cornmeal remain.

Instead of an iron skillet, you can also use a 9x9 square baking dish, a 9-inch round cake pan, a loaf pan, or a 12-count cupcake pan to make sweet corn muffins.

Storage

Store homemade cornbread at room temperature for up to three days then in an airtight container in the refrigerator beyond that. It typically keeps for up to five days total.

To freeze, cool cornbread to room temperature then wrap in plastic wrap followed by aluminum foil before freezing. You can freeze it whole or in pieces. Either way, it keeps for up to four months in the freezer.

Nutrition