Description
A moist, rich cornbread with a crackly, caramelized crust made by baking in a preheated cast iron skillet. It offers a savory-sweet balance with honey drizzle and provides steady energy without a sugar crash.
Ingredients
Scale
- 1 cup (120g) yellow cornmeal (stone-ground preferred)
- 1/2 cup (65g) all-purpose flour
- 1 tablespoon (12g) baking powder
- 1 teaspoon (6g) salt
- 1 cup (240ml) buttermilk
- 2 large eggs (room temperature)
- 1/4 cup (57g) unsalted butter (melted)
- 1 tablespoon butter (for coating skillet)
- 1/4 cup (85g) raw honey (for drizzling)
Instructions
- Preheat oven to 425°F (220°C). Place an empty 10-inch cast iron skillet in the oven to preheat for 10 minutes.
- In a mixing bowl, whisk together the cornmeal, flour, baking powder, and salt until no lumps remain.
- In a separate bowl or large measuring cup, whisk the buttermilk, eggs, and melted butter until smooth and combined.
- Pour the wet ingredients into the dry ingredients. Stir gently just until combined; do not overmix. Lumps are acceptable.
- Carefully remove the hot skillet from the oven. Add 1 tablespoon of butter to the pan and swirl to coat. It will melt instantly.
- Pour the batter into the center of the hot skillet. It should sizzle loudly.
- Return the skillet to the oven and bake for 18-20 minutes, until edges are golden brown and pulling away from the sides, and a toothpick inserted in the center comes out clean.
- Remove from oven and let cool in the pan for 5-10 minutes to allow structure to set.
- Drizzle generously with honey and serve warm.
Notes
Ensure the baking powder is fresh (less than 6 months old) for proper rise. Do not overmix the batter to avoid a tough texture. If you don’t have buttermilk, substitute with 1 cup milk plus 1 tablespoon vinegar or lemon juice, let sit for 10 minutes. Store leftovers in an airtight container at room temperature for up to 2 days; do not refrigerate as it dries out. Can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15
- Sodium: 350
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 35
- Fiber: 2
- Protein: 6
Keywords: cornbread, cast iron, crispy, honey, breakfast, southern cooking, easy recipe, comfort food