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Sweet Skillet Cornbread

Cooking in Cowboy Boots
Print Recipe
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes

Equipment

  • 1 9" Cast Iron Skillet

Ingredients
  

  • 1 Cup Flour spooned and leveled
  • ¾ Cup Yellow Cornmeal
  • ½ Tsp Kosher Salt
  • ½ Tsp Baking Soda
  • 2 Tsp Baking Powder
  • ½ Cup Butter
  • ¼ Cup Vegetable Oil
  • 1 Cup Granulated Sugar
  • ⅓ Cup Honey
  • 2 Eggs Large
  • 1¼ Cup Buttermilk*

Instructions
 

  • Preheat your oven to 375° degrees. Place your cast iron skillet in the oven while the oven preheats.
  • In a small mixing bowl, combine flour, yellow cornmeal, kosher salt, baking soda, baking powder.
  • Slice off about ½ tablespoon from your ½ cup of butter and set aside (you will grease the pan with it soon).
  • Melt the remaining butter in a large bowl in the microwave.
  • Add oil, sugar, and honey to the large bowl with the melted butter. Stir well until combined.
  • Add eggs and buttermilk.* Whisk until fully incorporated.
  • Using a wooden spoon or spatula, gently stir the dry ingredients into the wet ingredients until everything is just incorporated. Don't overmix! A few lumps are completely normal and help create a tender cornbread.
  • Remove the cast iron skillet from the oven and shut the door. Grease the bottom and sides (all the way to the top) with the remaining half tablespoon butter. I use a butter knife. If it melts too fast, use a pastry brush to spread it around.
  • Pour the batter into the hot pan and smooth out the top.
  • Use hot pads to place the skillet back in the oven. Bake at 375° for 28-32 minutes. The cornbread is done when a toothpick inserted in the centre comes out with no wet batter on it. You can also shake the skillet a little, and if it is at all wobbly, leave it in a couple more minutes. The top should be golden brown and the edges should pull away from the edges of the pan.
  • Remove from the oven and let cool for 5-10 minutes before slicing and serving. This is best served right away so the edges are nice and crispy!
  • Serve warm from the skillet with butter or a generous spread of honey butter. Trust me on this one — there's something magical about sweet cornbread and honey butter together.
    • 🍯 Cowgirl Tip:Mix a few tablespoons of honey into softened butter and serve alongside warm cornbread. It's simple, delicious, and worth every bite.
  • Store the cornbread tightly covered on the counter for up to 3 days. If you made it in a cast iron pan, remove the cornbread from the cast iron once cool, and store in a sealed container.

Notes

* You can use cheater buttermilk for this recipe. Use 4 tablespoons vinegar and add milk to make 1 1/4 cups. Stir and let sit 5 minutes before using.