Recepieplanning
American
Skillet Cornbread Side
28 min total11 prep17 cook8 servings280 cal
MediumVegetarianClassicContains eggContains dairyContains gluten
Golden skillet cornbread with a crisp edge and tender soft center, baked in a hot cast-iron pan. Perfect alongside chili, greens, or roast chicken.
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Ingredients
8servings
pantry
- 1 cupyellow cornmeal
- 1 cupall-purpose flour
- 1 tbspbaking powder
- 0.25 cupsugar
- 1 tspsalt
- 2 tbsphoney
dairy
- 1 cupbuttermilk
- 2eggs
- 0.5 cupunsalted butter
Steps
- Preheat oven to 400°F (200°C) and place a 10-inch cast-iron skillet inside to heat.
- Whisk cornmeal, flour, baking powder, sugar, and salt in a bowl.
- In another bowl whisk buttermilk, eggs, melted butter (reserve 1 tbsp), and honey.
- Pour wet ingredients into dry and stir until just combined; do not overmix.
- Carefully remove the hot skillet, swirl in the reserved butter to coat.
- Pour batter into the skillet; it should sizzle at the edges.
- Bake 20–25 minutes until golden and a toothpick inserted in the center comes out clean.
- Cool in the skillet 5 minutes, then slice into wedges.
- Serve warm with soft butter.
- Store leftovers wrapped at room temperature up to 1 day or freeze slices.
Tips
- Preheat the skillet so the batter sizzles and forms a crust.
- Use fine cornmeal for a softer bite or medium for more texture.
- Do not overbake or the edges will dry out.
- Serve warm with butter and a drizzle of honey.
