Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice)
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup honey
- 2 tablespoons unsalted butter (for the skillet)
If you’re out of buttermilk, a simple substitution is to mix milk with a tablespoon of lemon juice and let it sit for a few minutes. This trick never fails me when I’m in a pinch!
Instructions
- Preheat your oven to 400°F (200°C). Place a 10-inch cast-iron skillet in the oven to heat up.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, combine the buttermilk, eggs, melted butter, and honey. Stir until well mixed.
- Pour the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix—lumps are okay!
- Carefully remove the hot skillet from the oven. Add 2 tablespoons of butter to the skillet, swirling it to coat the bottom and sides.
- Pour the batter into the skillet, spreading it evenly with a spatula.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from oven and let cool slightly before slicing. Serve warm with extra honey butter if desired.
One of my favorite tips is to gently toast the top under the broiler for the last minute of baking. It gives the cornbread a beautiful, caramelized finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Honey Butter Skillet Cornbread, recipe, cooking, food
