Skillet Corn Bread
Skillet Corn Bread – the easiest and most delicious corn bread recipe ever. Made in a skillet and bake in oven and served with whipped honey butter.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/4 cups coarsely ground cornmeal
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/3 cup whole milk
- 1 cup buttermilk
- 2 eggs (lightly beaten)
- 8 tablespoons unsalted butter (melted)
- 1/4 lb (113g) butter (softened)
- 1 1/2 tablespoons honey
Instructions
- 1
Preheat the oven to 425°F (218°C) and place a 9-inch (23 cm) cast iron skillet inside to heat while you prepare the batter.
- 2
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Gradually whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later.
- 3
Carefully remove the hot skillet from the oven and reduce the oven temperature to 375°F (190°C). Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, about 20 to 25 minutes. Allow to cool for 10 to 15 minutes.
- 4
Make the whipped honey butter by whipping the butter and honey together until fluffy and light, using either a mixer or your hands. Serve the cornbread warm with the honey butter.