Skillet Cornbread – Moist, buttery and delicious homemade cornbread baked in a cast iron skillet. A touch of honey and fresh corn takes this cornbread to the next level. Slice and serve warm with butter and honey.
Ingredients you need for this recipe:
- Cornmeal
- All-Purpose Flour
- White Sugar
- Baking Powder
- Salt
- Milk
- Butter
- Honey
- Egg
- Corn – Frozen, Canned, or Fresh
Tools to have on hand:
How to make homemade cornbread in a cast iron skillet:
Preheat oven to 400 degrees.
Place cast iron skillet in the oven to preheat for about 10 minutes.
In a large mixing bowl, add cornmeal, flour, salt, baking powder and sugar. Mix to fully combine.
Melt 1/4 cup butter in the microwave.
Add milk, honey and egg to the dry ingredients and mix to combine. Pour melted butter into the batter and gently mix.
Finally, add corn to the mixture and mix to combine.
Carefully remove hot skillet from the oven and add 1 tablespoon of butter. Spread butter around the pan and up the sides with a spatula.
Pour cornbread mixture into the skillet and bake for 20 – 24 minutes until edges are nice and golden and a toothpick runs through and comes out clean.
Remove from the oven and let cool for a few minutes before slicing and serving.
Here are my favorite recipes to serve with this delicious cornbread:
- Slow Cooker Ground Beef Chili
- Slow Cooker Chicken Chili with Sweet Potato
- Vegetarian Lentil Chili
- Grilled Spicy Barbecue Chicken Thighs
If you enjoyed this recipe, here are a few more recipes I think you’ll enjoy:
How to store leftover cornbread:
Allow cornbread to cool completely and store in an airtight container or storage back for up to 3-5 days at room temperature.
For a longer storage time: Freeze cornbread in an airtight freezer bag for up to 2 months.
Skillet Cornbread
Ingredients
- 1 cup all-purpose flour
- 3/4 cup cornmeal
- 1/2 cup sugar
- 3 tsp baking powder
- 1 tsp salt
- 3/4 cup milk
- 1/4 cup butter
- 3 tbsp honey
- 2 eggs
- 1 cup corn frozen, canned or fresh
Instructions
- Preheat oven to 400 degrees.
- Place cast iron skillet in the oven to preheat for about 10 minutes.
- In a large mixing bowl, add cornmeal, flour, salt, baking powder and sugar. Mix to fully combine.
- Melt 1/4 cup butter in the microwave.
- Add milk, honey and egg to the dry ingredients and mix to combine. Pour melted butter into the batter and gently mix.
- Finally, add corn to the mixture and mix to combine.
- Carefully remove hot skillet from the oven and add 1 tablespoon of butter. Spread butter around the pan and up the sides with a spatula.
- Pour cornbread mixture into the skillet and bake for 20 – 24 minutes until edges are nice and golden and a toothpick runs through and comes out clean.
- Remove from the oven and let cool for a few minutes before slicing and serving.
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