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Golden Honey Skillet Cornbread

Golden Honey Skillet Cornbread is a delightful twist on traditional cornbread, featuring honey, corn, and a hint of brown sugar for an extra touch of sweetness, baked in a cast iron skillet for perfectly crispy edges.
4
40 min
TOTAL TIME
323
CALORIES
$0.40
PER SERVING
Golden Honey Skillet Cornbread
Ingredients
11 INGREDIENTS
8 SERVINGS
All Purpose Flour
1 cup all purpose flour
spoon & leveled
Corn
1 cup corn
fresh, frozen, or canned
Brown Sugar
2 tbsp brown sugar
Egg
1 large egg
at room temperature
Buttermilk
1 cup buttermilk
at room temperature
Cornmeal
1 cup cornmeal
Baking Powder
1 tsp baking powder
Salt
1/8 tsp salt
Unsalted Butter
1/2 cup unsalted butter
Honey
1/3 cup honey
Baking Soda
1/2 tsp baking soda
Directions
9 STEPS
15 min
PREP TIME
25 min
COOK TIME
40 min
TOTAL TIME
1
Preheat your oven to 400°F (204°C) and place the cast iron skillet inside the oven to heat up.
2
Melt butter over low heat in a small saucepan. Once melted, remove from heat and let it cool for 5 minutes.
3
Mix together honey, brown sugar, egg, and buttermilk in a medium bowl, then whisk in the cooled melted butter.
4
In a separate large bowl, whisk the cornmeal, flour, baking powder, baking soda, and salt together.
5
Pour the wet ingredients into the dry ingredients and whisk until combined.
6
Fold in the corn, mixing until just evenly dispersed. Be careful not to overmix the batter.
7
Carefully remove the hot skillet from the oven using oven mitts, and pour the batter into the skillet, spreading it out evenly.
8
Bake for 20-25 minutes, or until the edges and top are golden brown, and a toothpick inserted into the center comes out clean.
9
Allow the cornbread to cool for a few minutes before slicing and serving with butter, honey, or your favorite spread. Store any leftovers wrapped tightly at room temperature for up to a week.
Health Info
Macros
44g
CARBS
14g
FAT
5g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
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45 min
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Frequently Asked Questions
Why is my cornbread crumbly?
Can I use regular flour instead of cornmeal in my cornbread?
Why did my cornbread turn out dry?
What can I add to my cornbread for more flavor?
Can I make cornbread without eggs?
How can I make my cornbread moist?
Can I use a regular baking pan instead of a cast iron skillet?
Is it best to use yellow or white cornmeal for cornbread?
Is cornbread supposed to be sweet or savory?
Can I fry the cornbread instead of baking?