Skillet Cornbread

This skillet cornbread is warm, buttery and melts-in-your-mouth with each fluffy, golden bite. It has crisp, golden edges from the cast iron skillet and a tender crumb.

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Ingredients

2 large eggs
¾ cup buttermilk
3-4 Tablespoons honey , or granulated sugar
1 cup all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon Kosher salt , or 1/2 teaspoon fine sea salt
8 Tablespoons salted butter , melted and cooled slightly, divided

Optional toppings: Butter and Honey

Instructions

Preheat the oven to 375°F. Place a 9-inch cast iron skillet in the oven to preheat.
In a large measuring bowl, whisk 2 eggs. Add in 3/4 cup buttermilk and 3-4 Tablespoons honey.
Using a dough whisk or wooden spoon, mix in 1 cup flour, 1 cup cornmeal, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1 teaspoon salt just until combined. Reserving 1 Tablespoon melted butter for the skillet, stir in the remaining 7 Tablespoons melted butter, being careful not to overmix.
Bake. Using hot pads, remove skillet and add 1 Tablespoon melted butter and swirl to coat the skillet. Pour the batter into the skillet. Bake 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
Let cool slightly before serving. Slice into 20 squares. Best served warm with a little butter and honey, if desired, on top.

Notes

To make into muffins: Make batter the exact same way, however pour into a 12-cup muffin tin instead of a skillet (each cup should be about 3/4 full). Bake at 350°F for 17 to 20 minutes, or until muffin tops are nice and golden and a toothpick comes out clean.

Storage: Can be stored at room temp for 1 to 2 days. Wrap in foil and store in a zip-top bag.

Freezer Instructions: Let cool completely, then wrap in aluminum foil or place in a freezer bag. Store in freezer for 1 to 2 months. Place in refrigerator overnight or thaw at room temp until soft and fluffy (no longer frozen). Rewrap in aluminum foil and place in oven at 300°F until warmed throughout.

Nutrition