Skillet Cornbread With Honey Butter
15m prep 17m cook 1h 2m ready
A moist and silky skillet cornbread baked in a cast-iron skillet, served with homemade honey butter. Perfect as a sweet and savory side dish.
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 159 mg
- Iron: 1.19 mg
- Magnesium: 9.09 mg
- Phosphorus: 114 mg
- Potassium: 83.4 mg
- Zinc: 0.42 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 tbsp honey
- 1/4 tsp kosher salt
- 1 cup fine cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1 cup whole milk
- 2 large eggs
Prepare
- 1/2 cup unsalted butter, at room temperature
- Melt 6 tbsp unsalted butter
Let's Cook
-
Step 1.
In a small bowl, use a fork to smash and stir together ½ cup room-temperature unsalted butter, 2 tablespoons honey, and ¼ teaspoon kosher salt until well combined. Cover and refrigerate for at least 30 minutes before using.
-
Step 2.
Preheat the oven to 425°F. Grease a 10-inch cast-iron skillet or an 8-inch square baking dish.
-
Step 3.
In a large bowl, whisk together 1 cup fine cornmeal, 1 cup all-purpose flour, ¼ cup sugar, 1 tablespoon baking powder, and 1 teaspoon kosher salt.
-
Step 4.
In a small bowl, whisk together 1 cup whole milk, 2 large eggs, and 6 tablespoons melted unsalted butter.
-
Step 5.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
-
Step 6.
Scrape the batter into the prepared skillet or baking dish and spread evenly.
-
Step 7.
Bake until the top is lightly golden and a toothpick inserted into the center comes out clean, about 17 minutes. Let cool in the pan for 10 minutes before serving with the honey butter.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.