Description
A classic skillet cornbread recipe topped with a sweet honey butter.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- For the Honey Butter:
- 1/2 cup unsalted butter, softened
- 2 tablespoons honey
Instructions
- Preheat your oven to 400°F (200°C).
- Grease a 9-inch cast-iron skillet with butter or cooking spray.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together milk, melted butter, and egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared skillet.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cornbread is baking, prepare the honey butter. In a small bowl, cream together softened butter and honey until smooth.
- Once the cornbread is out of the oven, spread the honey butter generously over the top.
- Let it cool slightly before slicing and serving.
Notes
- For a richer flavor, you can use buttermilk instead of milk.
- Add a pinch of cayenne pepper to the batter for a slight kick.
- Ensure your cast-iron skillet is well-seasoned for best results.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg