Buttery Skillet Cornbread with Honey (or Savory Variation)
This buttery skillet cornbread bakes up with crispy edges and a moist, tender crumb. Lightly sweetened with honey (or made savory with cheddar and scallions), it’s a versatile side dish that works year-round. Serve it warm with butter or honey butter, alongside smoky BBQ ribs and grilled meats in the summer, or with hearty bowls of chili and soup in the fall and winter. Measuring flour by cups? Use the spoon and level method for the most accurate result.
Print Recipe
Equipment
- 10-inch cast iron skillet
Ingredients
- 190g (approx 1¼ cups) cornmeal medium grind; best measured by weight
- 94g (¾ cup) all-purpose flour spoon and level if measuring by cups
- 75g (⅓ cup) granulated sugar
- 1 tsp fine sea salt
- 2 tsp baking powder
- ½ tsp baking soda/ bicarbonate of soda
- 100g (2 large) eggs weight is without shell
- 80g (⅓ cup) whole milk
- 240g (1 cup) buttermilk preferably full-fat
- 113g (½ cup) unsalted butter, melted (reserve 1 Tbsp for skillet)
- 30g (1 ½ tablespoons) honey skip if making savory
- 135g (about 1 cup) corn kernels, fresh or frozen
- For savory variation: 60–80 g (about ½ to ⅔ cup) sharp cheddar + 2 sliced scallions, instead of honey
Instructions
- Place a 10-inch cast iron skillet on the middle oven rack and preheat the oven (no fan) to 425°F (220°C). Let the skillet heat up as the oven preheats. This ensures crispy edges on the cornbread.
- In a large bowl, whisk together cornmeal, flour, sugar, salt, baking powder, and baking soda.190g (approx 1¼ cups) cornmeal , 94g (¾ cup) all-purpose flour , 75g (⅓ cup) granulated sugar , 1 tsp fine sea salt, 2 tsp baking powder, ½ tsp baking soda/ bicarbonate of soda
- In another bowl, whisk the eggs. Add the milk, buttermilk, melted butter (save 1 Tbsp for skillet), and honey (if using). Whisk until smooth.100g (2 large) eggs, 80g (⅓ cup) whole milk , 240g (1 cup) buttermilk , 113g (½ cup) unsalted butter, melted , 30g (1 ½ tablespoons) honey
- Pour the wet mixture into the dry mixture. Stir gently until just combined. Fold in corn kernels (or cheddar + scallions for savory).135g (about 1 cup) corn kernels, fresh or frozen , For savory variation: 60–80 g (about ½ to ⅔ cup) sharp cheddar + 2 sliced scallions, instead of honey
- Carefully remove the hot skillet from the oven. Pour the reserved 1 Tbsp melted butter (it may splatter a bit so watch out) into the skillet and swirl to coat the bottom and sides. Pour the batter into the skillet and spread evenly. Bake for 20–25 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool for 5–10 minutes before slicing and serving.
Notes
- Measuring cornmeal: Cup measurements can vary depending on the brand and grind size, so weighing 190g is recommended. If measuring by cups, lightly spoon the cornmeal into the measuring cup and level without packing.
- Corn kernels: You can use either fresh or frozen (no need to thaw if frozen).
- Storage: Wrap tightly and store at room temperature for 1 day, or refrigerate for up to 3 days. Reheat in a warm oven to bring back the crisp edges.
- Freezing: Slice, wrap well, and freeze for up to 2 months. Thaw at room temperature and reheat before serving.
- Pan Substitutions: If you don’t have a 10-inch cast iron skillet, use a 9-inch square or round pan (20–25 minutes bake time). An 8-inch square pan works too, but bake 3–5 minutes longer.
- Variation: Easily make this your own by adding jalapenos, bacon, cheddar cheese, etc. See recipe post for details.
Servings: 8 wedges
