Sweet Cornbread Recipe Cast Iron Skillet
Fluffy cornbread with crispy edges baking in a cast-iron skillet.
Equipment
- 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
-store leftovers in an airtight container or a Ziploc in the refrigerator or on the counter for up to 1 week. You can also cover the cornbread with plastic wrap or aluminum foil while it is still in the cast iron skillet.
-leftovers can be frozen is a freezer safe bag for up to 2 weeks.
Nutrition
Serving: 1sliceCalories: 424kcalCarbohydrates: 69gProtein: 8gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 44mgSodium: 214mgPotassium: 177mgFiber: 3gSugar: 24gVitamin A: 109IUVitamin C: 0.03mgCalcium: 70mgIron: 3mg
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