Description
Honey Skillet Cornbread is a moist and slightly sweet classic Southern-style cornbread made with honey, butter, and fresh corn, baked directly in a hot ovenproof skillet for a golden crust and tender crumb.
Ingredients
Scale
Wet Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- 1/3 cup (113g) honey
- 1 large egg, at room temperature
- 1 cup (240ml) buttermilk, at room temperature
Dry Ingredients
- 1 cup (120g) cornmeal
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
Additional Ingredients
- 1 cup (175g) corn (fresh, frozen, or canned)
Instructions
- Melt Butter: While constantly whisking, melt butter over low heat in your 9- to 10-inch ovenproof skillet. Pour butter into a medium bowl and allow to cool down for 5-10 minutes.
- Preheat Oven: Meanwhile, preheat the oven to 400°F (204°C).
- Combine Wet Ingredients: Whisk the honey, egg, and buttermilk into the melted butter. Set aside.
- Mix Dry Ingredients: In a separate larger bowl, whisk the cornmeal, flour, baking powder, baking soda, and salt together.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and whisk until just combined. Fold in the corn carefully to avoid over-mixing.
- Heat Skillet: Ensure the skillet is still hot from melting butter; if not, warm it on low heat for 1-2 minutes until hot.
- Pour Batter and Bake: Pour the batter into the hot skillet. Bake for 20 minutes or until edges and top are golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Cool for a few minutes before slicing. Serve warm with butter, honey, honey butter, or jam. Store leftovers wrapped tightly at room temperature for up to 1 week.
Notes
- Freezing Instructions: Freeze baked cornbread for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave or bake at 300°F (149°C) for 10 minutes.
- Buttermilk Substitute: If unavailable, combine 2 teaspoons of lemon juice or white vinegar with whole milk to make 1 cup. Let sit 5 minutes before use for best texture.
- Corn: Thaw and drain frozen corn well. Drain canned corn thoroughly before folding into batter.
- Skillet: Use a 9- to 10-inch oven-safe skillet for perfect crust and even baking.
