Southern Cast Iron Honey Butter Cornbread
Golden skillet cornbread with crispy sizzling edges, a moist tender center, and honey butter glaze.
cast-iron Timer
Set for 20 mins @ 400°F (204°C)
Ingredients
Base recipe calibrated for 8 adults.
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Get to the Point Execution
Preheat oven to 400°F with 10-inch cast iron skillet inside containing 3 tbsp butter.
Whisk cornmeal, flour, sugar, baking powder, salt, buttermilk, eggs, and melted butter.
Pour batter into sizzling hot skillet (listen for the sizzle on edges).
Bake for 20-22 minutes until golden; brush warm top with honey butter.
Step-by-Step Guided Instructions
Place 3 tbsp unsalted butter inside a 10-inch cast-iron skillet and slide into the oven while preheating to 400°F.
Pouring batter into sizzling melted butter creates a crispy fried bottom crust.
In a bowl, whisk 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/3 cup granulated sugar, 1 tbsp baking powder, and 1 tsp kosher salt. In a separate bowl, whisk 1 cup buttermilk, 2 large eggs, and 4 tbsp melted butter.
Buttermilk's acidity activates baking powder for a lofty, tender crumb.
Fold wet into dry until just combined (do not overmix). Carefully pull the screaming-hot skillet from the oven. Swirl melted butter to coat sides, then pour batter directly into center. Listen for the satisfying sizzle.
The immediate sizzle sets the crust before the bread even enters the oven.
Bake at 400°F for 20 to 22 minutes until top is golden and a toothpick inserted in center comes out clean. Brush hot top immediately with 2 tbsp honey mixed with 1 tbsp melted butter.
Brushing honey butter while steaming hot glazes into the crust without making it soggy.
Serve alongside chili, ribs, or pulled pork for the quintessential barbecue plate.
Kids love warm slices spread with extra butter and honey.
- Warm crusty artisan bread
- Avocado side salad
- Herb roasted potatoes
Reheat slices in a 350°F toaster oven for 4 minutes to restore edge crunch.