Honey Butter Cornbread
This recipe makes a sweet, moist cornbread baked in a cast iron skillet for a crispy crust. Flour, cornmeal, sugar, and leavening agents are combined with melted butter, oil, honey, eggs, and buttermilk. The batter is poured into a hot, buttered skillet and baked at 375°F for 25-30 minutes. For a final touch, the cornbread can be topped with extra honey and butter after baking. It’s a perfect side dish or snack with a golden, slightly sweet flavor.
Ingredients
- 1 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 cup sugar
- 1 stick unsalted butter melted, divided
- 1/4 cup oil
- 1/2 cup honey
- 2 large eggs
- 1 1/4 cups buttermilk
Instructions
- Preheat the oven to 375° and place a 9-inch cast iron skillet in the oven to heat.
- In a large bowl, mix the flour, cornmeal, salt, baking soda, baking powder, and sugar until combined. Make a well in the center.
- Melt the butter, reserving 1 tablespoon. Add the remaining melted butter, oil, honey, eggs, and buttermilk to the dry ingredients. Stir with a spatula until just combined—don't overmix.
- Once the oven is preheated, carefully remove the hot skillet. Add the reserved tablespoon of melted butter, using a pastry brush to coat the bottom and sides of the skillet.
- Pour the batter into the skillet and place it back in the oven. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- For easy cleanup, you can place a large pan under the skillet to catch any spills.
- Once baked, remove the cornbread and let it cool on the counter. If desired, top with extra honey and a tablespoon of butter before serving.