Go Back

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.
  • Use a wooden spoon or spatula to stir the dry ingredients into the wet ingredients DO NOT over mix! Make sure the dry ingredients are fully incorporated but don’t worry if there are a few lumps.
  • 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! Top with butter and honey, and/or serve with The Best Chili Recipe I've Ever Made!
  • 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.