Skillet Cornbread with Honey Butter
Crisp-edged, tender cornbread baked in a preheated cast-iron skillet, served with whipped honey butter.
Published
- Prep
- 10 min
- Cook
- 22 min
- Total
- 32 min
- Serves
- 8
Preheating the skillet is what gives this cornbread its crunchy, buttery crust. It's lightly sweet — sweet enough to enjoy with honey butter, not so sweet it can't sit next to a bowl of chili.
Instructions
- Place a 10-inch cast-iron skillet in the oven and heat the oven to 425°F (220°C) for at least 10 minutes.
- In a large bowl, whisk the cornmeal, flour, sugar, baking powder, baking soda and salt. In another bowl, whisk the buttermilk and eggs. Melt 4 tablespoons of the butter.
- Pour the buttermilk mixture and melted butter into the dry ingredients and stir until just combined.
- Carefully remove the hot skillet, add the remaining 2 tablespoons of butter and swirl to coat. Pour in the batter — it should sizzle.
- Bake for 20 to 22 minutes, until golden and a toothpick inserted in the center comes out clean.
- Meanwhile, beat the softened butter, honey and flaky salt until fluffy. Let the cornbread cool for 5 minutes, then cut into wedges and serve with the honey butter.
Notes
Use oven mitts: the skillet handle stays extremely hot.
Substitutions
Replace the buttermilk with 1 1/4 cups of milk mixed with 1 tablespoon of lemon juice, rested for 5 minutes.
Storage
Wrap and keep at room temperature for 2 days. Rewarm in a 350°F oven for 5 to 8 minutes.
