Skillet Honey Butter Cornbread
Golden, tender skillet cornbread with crisp edges, sweetened with pure honey and served warm.
- Prep: 8 min
- Cook: 16 min
- Total: 24 min
- Servings: 7
- Cuisine: American
- Difficulty: Easy
- Cost: $0.83/serving
Dietary
- Vegetarian
- Pescatarian
- Nut-Free
- Low-Fat
- Low-Calorie
Tags
- bake
- quick
- comfort food
- sweet
- kid-friendly
- budget-friendly
- tangy
- rich
Ingredients
- 1.25 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 cup buttermilk
- 0.33 cup honey
- 2 eggs (large)
- 0.33 cup unsalted butter (melted)
Instructions
- Preheat oven to 400 degrees F and place a 10-inch cast iron skillet inside to heat up.
- In a medium bowl, whisk together 1 1/4 cups yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt.
- In a separate bowl, whisk 1 cup buttermilk, 1/3 cup honey, 2 eggs, and 1/3 cup melted unsalted butter until smooth.
- Pour wet ingredients into dry ingredients and stir gently just until combined.
- Carefully remove hot skillet from oven, grease lightly with butter or spray, pour in batter, and bake for 16 minutes until golden and center is set.
- Slice into 7 equal wedges and serve warm.
Notes
Best eaten freshly baked and warm with a small drizzle of extra honey.
Nutrition (per serving)
- Calories: 302
- Protein: 6.4 g
- Carbohydrates: 47.6 g
- Fat: 9.9 g
- Fiber: 1.5 g
- Sodium: 445 mg
- Saturated Fat: 5.8 g
- Sugar: 13.8 g
- Cholesterol: 73 mg