Description
A perfectly crisp, golden-brown cornbread baked in a cast-iron skillet, served with a sweet and creamy honey butter.
Ingredients
Scale
For the Crust:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 1/4 cup unsalted butter, melted
- 1/4 cup unsalted butter, softened (for honey butter)
- 2 tablespoons honey (for honey butter)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C) and place a 9-inch cast-iron skillet inside to heat.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, beat the egg, then stir in milk and melted butter.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Carefully remove the hot skillet from the oven and pour in the batter.
- Bake for 20-25 minutes, until golden and a toothpick inserted comes out clean.
- For the honey butter, mix softened butter and honey until smooth. Serve with warm cornbread.
Notes
You can customize the seasonings to taste.