This recipe is for making a delicious, golden cornbread baked in a cast iron skillet. It combines the rich, slightly sweet flavors of honey and sugar with the classic texture of yellow cornmeal. The process begins by preheating the oven to 375°F and heating a cast iron skillet to achieve a crispy crust on the cornbread.
The dry ingredients — all-purpose flour, cornmeal, salt, baking soda, baking powder, and sugar — are mixed in a large bowl, and a well is created in the center for the wet ingredients. A stick of unsalted butter is melted, with one tablespoon reserved for later use. The rest of the butter, along with oil, honey, eggs, and buttermilk, is added to the dry mixture and stirred just until combined to avoid overmixing, which could result in a dense texture.
Once the skillet is hot, it’s removed from the oven and coated with the reserved melted butter using a pastry brush, ensuring the butter reaches up the sides of the skillet to prevent sticking. The batter is quickly poured into the skillet, which is returned to the oven to bake for 25-30 minutes. A large pan can be placed beneath the skillet during baking to catch any overflow and simplify cleanup.
The cornbread is ready when a toothpick inserted into the center comes out clean. After it’s done, it cools briefly, and an optional topping of additional honey and butter can be added for extra flavor and richness.
This method produces a flavorful, moist cornbread with a slightly crisp, buttery crust, perfect as a side for soups, chilis, or as a standalone treat.
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