Bake up this golden, crispy-edged skillet cornbread sweetened with honey and buttermilk. Easy to make in one pan for the perfect Southern side dish.
Skillet Cornbread With Honey
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- ¼ cup honey
- ½ cup unsalted butter melted and slightly cooled
- 1 cup buttermilk
- 2 large eggs
- 2 tbsp neutral oil for the skillet
Instructions
Preheat and Prep
- Preheat your oven to 400°F. Place a 10-inch cast-iron skillet (or heavy pan) in the oven while it heats. You want it hot — this gives your cornbread a crisp edge.
Mix Dry Ingredients
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt. This ensures even leavening and prevents pockets of baking powder.1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, ½ tsp baking soda, 1 tsp kosher salt
Mix Wet Ingredients
- In another bowl, whisk buttermilk, eggs, honey, and melted butter. Make sure the butter isn’t hot when added — it can scramble the eggs if too warm.¼ cup honey, ½ cup unsalted butter, 1 cup buttermilk, 2 large eggs
Combine
- Pour the wet mixture into the dry. Stir gently until just combined — a few small lumps are fine. Overmixing will make it dense.
Bake
- Remove the hot skillet from the oven, lightly oil the skillet, and pour in the batter (it should sizzle slightly on contact).2 tbsp neutral oil
- Bake 18–22 minutes, until golden on top and a toothpick inserted in the center comes out clean. The edges should be crisp, and the top lightly browned.
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