Description
A homemade cornbread recipe featuring a shatteringly crisp, mahogany crust and a tender, golden interior, baked in a preheated cast iron skillet with a sweet honey drizzle.
Ingredients
Scale
- 1 cup (120g) medium-grain yellow cornmeal
- 1/2 cup (60g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 cup (240ml) buttermilk
- 2 large eggs, room temperature
- 4 tbsp (56g) unsalted butter, melted
- 2 tbsp unsalted butter (for greasing the pan)
- 3 tbsp (45ml) honey (for drizzle)
Instructions
- Preheat oven to 425°F (220°C). Place an empty 10-inch cast iron skillet in the oven to preheat for 10-15 minutes.
- In a mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt until no clumps remain.
- In a separate measuring cup or bowl, whisk the buttermilk, eggs, and 4 tbsp melted butter together until smooth and pale yellow.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or whisk until just combined; leave a few lumps. Do not overmix.
- Carefully remove the hot skillet from the oven using oven mitts. Add the 2 tbsp butter to the pan; it will melt and smoke instantly. Swirl to coat the bottom and sides.
- Immediately pour the batter into the center of the hot skillet. It will bubble and hiss.
- Return the skillet to the oven and bake for 18-20 minutes. Do not open the oven door for the first 15 minutes. The cornbread is done when the top is golden brown, edges are dark and pulling away, and a toothpick comes out clean.
- Remove from oven and let cool in the pan for 5-10 minutes on a wire rack to set the structure.
- Drizzle with warm honey, cut into wedges, and serve.
Notes
Ensure the cast iron skillet is screaming hot before adding the batter to create the crispy crust. Do not overmix the batter to avoid a tough texture. Let the cornbread rest for 5-10 minutes after baking to prevent it from falling apart when sliced. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free blend.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of the
- Calories: 220
- Sugar: 12
- Sodium: 250
- Fat: 10
- Saturated Fat: 5
- Carbohydrates: 28
- Fiber: 2
- Protein: 4
Keywords: cornbread, cast iron, crispy crust, buttermilk, honey, southern cooking, easy recipe, homemade bread