Skillet Cornbread
A preheated cast iron skillet greased with butter creates a crackling, golden crust on cornbread that a glass dish can't match. Pour the batter into the sizzling-hot skillet and listen for that hiss — it's the sound of a perfect crust forming. Don't overmix, and serve warm with honey butter.
Side · Vegetarian • 30 min
Servings:8 servings
Ingredients
- 1½ cups (190g) yellow cornmeal
- ½ cup (65g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1½ cups buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter
- 1 tablespoon honey (optional)
Steps
- Preheat oven to 425°F. Place a 10-inch cast-iron skillet in the oven to heat while you make the batter.
- In a large bowl, whisk together cornmeal, flour, baking soda, and salt. In a separate bowl, whisk together buttermilk, eggs, and honey if using.
- Pour the wet ingredients into the dry and stir until just combined — a few lumps are fine. Do not overmix.
- Carefully remove the hot skillet from the oven. Add butter and swirl to melt, coating the bottom and sides. Pour the batter into the hot skillet — it should sizzle. Smooth the top.
- Bake until golden brown and a toothpick inserted in the center comes out clean, 18–22 minutes. Cool in the skillet for 5 minutes, then slice into wedges and serve warm.
Shop This Recipe
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Cast Iron Skillet (10.25-inch)LodgeThe workhorse of our kitchen — used in everything from Skillet Cornbread to Smash Burgers.Stainless Steel Mixing Bowls (Set)CuisinartNesting set of 3–5 bowls for prep, mixing, and serving.Balloon WhiskOXOFor emulsifying dressings, whipping eggs, and smoothing sauces.Oven ThermometerRubbermaidMost oven dials lie. This sits on the rack and tells you the real temperature.
