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Sliced Buttermilk Skillet Cornbread In A Cast Iron
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Honey Buttermilk Skillet Cornbread

Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Keyword: buttermilk, cast iron, cast iron skillet, cornbread, honey
Author: Crystal

Equipment

  • cast iron
  • Mixing bowl
  • Whisk
  • pastry brush

Ingredients

  • ¾ cup granulated sugar
  • 1 ½ cup all purpose flour
  • ½ cup yellow cornmeal
  • ½ tbsp kosher salt
  • 1 tsp baking powder
  • 2 eggs beaten
  • ¾ cup buttermilk
  • ¼ cup honey
  • 8 tbsp melted butter divided

Instructions

  • Preheat oven to 350 degrees. Take a large cast iron skillet and put it in the oven while it is preheating.
  • In a large bowl, mix sugar, flour, cornmeal, salt, and baking powder with a large whisk, making sure all the dry ingredients are thoroughly mixed.
  • In the middle of the dry ingredients, add eggs, milk, hone, and 6 tablespoons of the melted butter. Use the whisk to mix the wet and dry ingredients together. Be sure to scrap the sides of the bowl to make sure all of the dry ingredients have been mixed in.
  • When the oven is set to the correct temperature, remove cast iron from the oven. Spread 1 tablespoon of the butter in the pan, then pour in the cornbread mixture.
  • Bake for 20-25 minutes, or until a knife or toothpick comes out clean when inserted into the center of the cornbread.
  • Brush the top of the cornbread with the remaining tablespoon of melted butter.
  • Let the cornbread rest for 5 minutes before serving. Can be served with additional butter and a drizzle of honey!

Notes

Honey can be omitted from the recipe.
If you do not have buttermilk available, you can substitute it with whole, 2%, or skim. 
If you want to cut back on the amount of butter being used, swap out the 6 tablespoons of melted butter for canola oil.