Try this Honey Skillet Cornbread recipe, or contribute your own.
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 large egg at room temperature
- 1/2 cup (115g) unsalted butter
- 1/3 cup (75g) honey
- 1 cup (240ml) buttermilk at room temperature2
- 1 cup (120g) cornmeal1
- 1 cup (125g) all-purpose flourâ (spoon and leveled)
- 1 teaspoon bakingâ powder
- 1 cup (175g) cornâ (fresh frozen, or canned)3
- 9 or 10â inch oven safe skillet (i loveâ this one!)
- Carbohydrate 0.0687168055555556 g
- Cholesterol 71.6908333333333 mg
- Fat 16.0722869444444 g
- Fiber 0.000368055555555556 g
- Protein 1.08347708333333 g
- Saturated Fat 9.94438694444444 g
- Serving Size 1 1 Serving (26g)
- Sodium 119.227277777778 mg
- Sugar 0.06834875 g
- Trans Fat 1.19633694444444 g
- Calories 146 calories
Step-by-step
- While constantly whisking, melt butter over low heat in your skillet.
- Pour butter into a medium bowl and allow to cool down for 5-10 minutes.
- Meanwhile, preheat oven to 400°F (204°C).
- Whisk the honey, egg, and buttermilk into the melted butter.
- Set aside.
- In a separate larger bowl, whisk the cornmeal, flour, baking powder, baking soda, and salt together.
- Pour the wet ingredients into the dry ingredients and whisk until combined.
- Fold in the corn.
- Avoid overmixing.
- Skillet should still be hot, but if not-- heat the stove on low and warm it up for a minute or two.
- You want a hot skillet.
- Pour batter into hot skillet. Bake for 20 minutes or until the edges and top are golden brown and the center is cooked through.
- Use a toothpick to test to check.
- Allow to slightly cool before slicing and serving.
- Serve cornbread with butter, honey, honey butter (do it!) jam, whatever you like.
- Wrap leftovers up tightly and store at room temperature for up to 1 week.
- Make ahead tip: For longer storage, freeze baked cornbread for up to 3 months.
- Allow to thaw overnight in the refrigerator and heat up in the microwave or bake in a 300°F (149°C) oven for 10 minutes.
Golden-brown crusts encasing a tender, moist crumb characterize properly baked skillet cornbread. Honey provides both sweetness and hygroscopic properties, pulling moisture into the crumb to keep the texture soft despite the high proportion of dry cornmeal. Utilizing room-temperature buttermilk and eggs ensures the batter emulsifies smoothly without seizing the melted butter, allowing chemical leaveners to distribute evenly.
Judging Doneness Without a Thermometer
Visual and tactile indicators dictate when the cornbread finishes baking at 400°F. Edges pulling slightly away from the sides of a 9- or 10-inch cast-iron skillet signal proper contraction from dehydration of the outer crust. Insertion of a wooden toothpick into the geometric center should yield a few moist crumbs rather than wet batter. Surface color acts as a final metric; the top must achieve a deep golden hue without scorching.
- Fresh corn kernels add distinct pockets of crisp bite, whereas frozen varieties require no thawing before folding into the batter.
- Canned corn must be thoroughly drained to prevent excess moisture from disrupting the structural ratio of flour and cornmeal.
- Storing the baked bread tightly wrapped at room temperature maintains texture for up to seven days.
