Skillet Cornbread
Skillet Cornbread is a classic Southern side dish made with a simple batter of cornmeal, flour, eggs, and milk, cooked in a hot, well-seasoned cast-iron skillet. Known for its golden, crisp edges and soft, moist interior, this versatile bread pairs perfectly with barbecue, chili, stews, or as part of a hearty comfort meal. It can be sweetened or kept savory and is often enhanced with add-ins like cheese, jalapeños, or honey for extra flavor. Skillet cornbread is beloved for its rustic charm and ease of preparation.
Ingredients
Cornbread
- 1/2 cup (1 stick) unsalted butter, melted, plus more for skillet
- 1 1/2 cups (205 g.) cornmeal
- 1 cup (120 g.) all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 2 large eggs
- 3/4 cup (175 ml.) buttermilk
- 2 Tbsp. honey
- 1 (15-oz.) can creamed corn
Hot Honey Butter
- 1/2 cup (1 stick) unsalted butter, softened
- 2 Tbsp. honey
- 1 Tbsp. hot sauce or chili crisp
- Flaky sea salt (optional)
Instructions
Cornbread
- Arrange a rack in center of oven; preheat to 400°. Grease a 9" cast-iron skillet with butter and place on rack.
- In a medium bowl, whisk cornmeal, flour, baking powder, baking soda, and 1/2 teaspoon kosher salt.
- In a large bowl, whisk melted butter, eggs, buttermilk, and honey until combined. Using a rubber spatula, stir in corn.
- Pour dry ingredients into butter mixture and stir until no dry streaks remain. Do not overmix or cornbread will turn out dense.
- Carefully remove skillet from oven and scrape batter into skillet, spreading in an even layer. Bake cornbread until golden brown and a tester inserted into center comes out clean, 20 to 25 minutes.
Hot Honey Butter
- In a medium bowl, stir butter, honey, and hot sauce until evenly combined.
- Once cornbread is baked, spread about half of honey butter over top while it's still hot, letting it melt into bread. Sprinkle with sea salt if using.
- Slice and serve with remaining honey butter alongside.
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