Skillet Cornbread
Golden, crisp-edged cornbread with a touch of honey, baked in a screaming hot cast iron skillet.
The sizzle when the batter hits the hot skillet is the whole point. That is where the crispy edges come from.
Breads & Baking · Easy
Skillet Cornbread
Golden, crisp-edged cornbread with a touch of honey, baked in a screaming hot cast iron skillet.
- Prep
- 10 min
- Cook
- 22 min
- Total
- 32 min
- Makes
- 8 wedges
Scaled from the original 8 wedges. Pan sizes and bake times may need a little nudge.
Ingredients
Method
Put a 10-inch cast iron skillet in the oven and heat it to 425°F.
Whisk the cornmeal, flour, sugar, baking powder and salt. In another bowl, whisk the buttermilk, eggs, melted butter and honey.
Stir wet into dry just until combined. Lumps are fine.
Carefully pull out the hot skillet, swirl in the butter, and pour in the batter. It should sizzle.
Bake until golden and a toothpick comes out clean.
Tip: tap a number to tick off a step. Timers keep running while you scroll.
Notes, tips & swaps
- Stir in a cup of corn kernels and a chopped jalapeño for a chili night version.
Tools I used
10-inch cast iron skilletCornbread, roast chicken, biscuits. It only gets better the more you use it.Shop at Amazon (opens in a new tab)
Wooden spoon setHandmade spoons that don't scratch the enamel. Mine are stained from years of tomato sauce.Shop at Etsy (opens in a new tab)Some of these are affiliate links. If you buy through them I may earn a small commission, at no extra cost to you. I only share things I actually use. As an Amazon Associate I earn from qualifying purchases. More about this
