Skillet Cornbread
Skillet Cornbread
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Prep: 5 min
Bake: 30 min
Yield: 6 to 8 Servings
There's nothing like the crusty, buttery edges of a homemade cornbread when it's baked the old-fashioned way in a cast-iron skillet. Serve hot and buttered as a side with beans and greens, soups and stews and turkey dinners.
  • 1/2 cup melted unsalted butter + 1 tablespoon to grease pan
  • 1 cup cornmeal
  • 1 cup + 2 tablespoons Swan’s Down® Cake Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 egg
  • 1 cup buttermilk
  • 2 tablespoons honey
  1. PREHEAT oven to 375℉.
  2. GREASE a 10-inch skillet with butter or bacon grease.
  3. WHISK together cornmeal, flour, baking powder, baking soda and salt.
  4. COMBINE egg, buttermilk, melted butter and honey in a separate bowl. Add wet ingredients to dry ingredients and mix well. Pour batter into prepared pan.
  5. BAKE until top is golden brown and the edges have pulled away from the sides of pan, about 30 minutes.
  6. REMOVE from oven and let stand for 5 minutes; serve with butter and honey.

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