Fluffy cornbread with crispy edges baking in a cast-iron skillet. This skillet cornbread recipe has a little bit of savory flavor and also a lot of sweetness from the honey. Served warm with butter and a drizzle of honey.
A nice golden brown moist cornbread is the perfect side dish for the holidays. I love having a nice slice of cornbread on the side of my Thanksgiving plate. This is also a great side dish to serve at Christmas dinner or at Easter dinner. This is a large cornbread and is definitely made for a crowd and to share around the dinner table. This will quickly become your favorite cornbread recipe.
This was inspired by my Salted Honey Butter Parker House Rolls on this site, and pairs well with this Pineapple Stuffing.
Jump to:
Ingredients
The ingredients in this recipe are very typical for a cornbread and the number one thing you will need is yellow cornmeal.
- butter
- sugar
- eggs
- whole milk
- cornmeal
- all purpose flour
- baking soda
- baking powder
- kosher salt
- honey
- neutral oil
See recipe card for quantities.
Instructions
This recipe you will follow basic baking techniques by mixing the wet ingredients and dry ingredients separately and then combining.
Preheat the oven to 350 degrees. In a small bowl, add softened butter and sugar. Whisk together. Add eggs one at a time while mixing in between each addition. Add milk and mix.
In a large bowl, add flour, cornmeal, baking soda, baking powder and kosher salt. Whisk together. Add the wet ingredients in and fold into the dry ingredients.
Add honey and oil. Mix until well combined. Pour your cornbread batter into a 12 inch cast iron skillet at room temperature.
Bake the cornbread for 35-40 minutes. Remove from oven carefully. Let the cornbread rest until warm and serve with butter or honey butter.
Hint: when removing the cast iron skillet from the oven, please be mindful of how hot your skillet will be. You will have a hot skillet for a little while after baking as well because cast iron holds heat very well so be careful for some time.
Substitutions
- Flour - a one to one gluten free baking flour can replace the all purpose flour in this recipe if you need a gluten free option.
- Butter - the butter can be replaced with a vegan butter or ghee.
- Milk - the milk can be replaced with almond milk for a dairy free option. It also can be replaced with a lower fat milk since this recipe used whole milk.
- Honey - honey can be replaced with maple syrup. Use the same amount of maple syrup as you would honey if you are swapping.
Variations
There are a few ways you can spice up and add some flavor to this dish that may completely change the flavor, but is also absolutely delicious.
- Spicy - add some sliced or chopped fresh jalapeño to your batter. This will add a delicious kick of heat that will pair very well with the sweetness from the cornbread.
- Hot Dog - alright this one may sound weird but bear with me. Add chopped hot dogs to the batter. It is basically a corn dog in bread form and oh my goodness is it delicious!
- Bacon - add chopped cooked bacon to the batter for a delicious variation.
Equipment
To make this recipe, you will need a cast iron pan. You will also need a mixing bowl and either a whisk or a KitchenAid Mixer to mix your batter. It is also suggested to use a rubber spatula in order to fold the wet ingredients evenly into the dry ingredients.
Storage
Save leftovers in an airtight container or in a Ziploc. You can also leave the cornbread right in the cast iron and cover it with plastic wrap or aluminum foil. Leftovers can either be stored on the counter or in the refrigerator. The leftover cornbread is best when warmed up and served with some butter.
These ingredients do stand up well to freezing. The finished cornbread can be stored in the freezer in a freezer friendly bag sealed for up to 2 months.
Top tip
To check if your cornbread is done, use a toothpick and stick it in the center of the finished cornbread. If the toothpick has wet batter on it when pulled out, put your cornbread back in for 3-5 minutes. Continue this until the toothpick comes out completely clean.
FAQ
This cornbread is not dry. Of course, it has a crumbier texture as any cornbread does but the crumb of this cornbread is a very moist crumb. When cornbread is too dry, it can definitely be hard to eat, but this recipe really does not have that problem at all. The cornbread also has an irresistible crispy crust that you only get from this easy skillet cornbread recipe.
This cornbread is best served with a drizzle of honey and melted butter on top. I suggest letting the better melt in before digging in, it provides a wonderful and rich flavor.
If you do not have a cast iron skillet, you can also use a cake pan. If your cake pan is not the same size as a cast iron skillet, you may need to decrease the baking time so it does not over bake and dry out.
If you love this recipe, you might also love
Sweet Cornbread Recipe Cast Iron Skillet
Equipment
- Cast Iron Skillet
- Mixing Bowls
- Rubber Spatula
Ingredients
- 8 tablespoon butter softened
- 1 cup sugar
- 3 eggs
- 1 cup whole milk
- 3 ½ cups flour
- 1 ¾ cup cornmeal
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup oil
- ¼ cup honey
Instructions
- Preheat the oven to 350 degrees.
- In a small bowl, add softened butter and sugar. Whisk together. Add eggs one at a time while mixing in between each addition. Add milk and mix.
- In a large bowl, add flour, cornmeal, baking soda, baking powder and kosher salt. Whisk together. Add the wet ingredients in and fold into the dry ingredients.
- Add honey and oil. Mix until well combined. Pour your cornbread batter into a 12 inch cast iron skillet.
- Bake the cornbread for 35-40 minutes. Remove from oven carefully. Let the cornbread rest until warm and serve with butter or honey butter.
Notes
Nutrition
Recent Posts
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
This post may contain affiliate links. By posting a product through these links, I may receive a small commission. Please know, I would never suggest a product that I don’t use on my own and love! Thank you so much for your support, it helps me keep The Buttered Gnocchi up and running!
Leave a Reply