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Sweet Skillet Honey Cornbread Recipe

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Sweet Skillet Honey Cornbread is a soft, buttery, and deliciously sweet cornbread with golden, crispy edges. Baked in a cast iron skillet, this easy homemade cornbread is perfect with chili, barbecue, soups, or a drizzle of honey.

Ingredients

  • 6 tablespoons unsalted butter (divided, with 4 tablespoons melted)
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup honey
  • 1/4 cup brown sugar (light or dark)

Instructions

  1. Preheat the oven to 400°F (200°C). Add 2 tablespoons of butter to a cast iron skillet and place it in the oven to melt while the oven preheats.
  2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and sea salt. Set aside.
  3. In a separate bowl, beat the eggs. Stir in the buttermilk, honey, brown sugar, and remaining 4 tablespoons of melted butter until smooth and well combined.
  4. Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing.
  5. Carefully remove the hot skillet from the oven and swirl the melted butter to coat the bottom and sides. Pour the cornbread batter into the skillet and spread evenly.
  6. Return the skillet to the oven and bake for approximately 20 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
  7. Allow the cornbread to cool slightly before slicing into 12 servings. Serve warm.

Notes

  • Use a cast iron skillet for the best golden, crispy edges and even baking.
  • Avoid overmixing the batter to keep the cornbread tender and fluffy.
  • For a buttermilk substitute, combine 1 tablespoon of lemon juice or white vinegar with enough milk to make 1 cup. Let stand for 5 to 10 minutes.
  • For a less sweet cornbread, slightly reduce the honey or brown sugar.
  • Serve warm with butter, extra honey, chili, barbecue, or hearty soups.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freeze individual slices tightly wrapped for up to 3 months.
  • Reheat in a 300°F oven for 5 to 10 minutes or microwave briefly until warm.

Nutrition

Find it online: https://yumfamilyrecipes.com/sweet-skillet-honey-cornbread-recipe/