Skillet Honey Cornbread Recipe

Name: Skillet Honey Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Unsalted Butter; 1-1/4 cup Yellow Cornmeal; 1 cup All-purpose Flour; 1/4 cups White Sugar; 1 Tablespoon Baking Powder; 1/2 teaspoons Baking Soda; 1 teaspoon Kosher Salt; 1 teaspoon Cinnamon; 2 Eggs; 1/2 cups Honey; 1 cup Buttermilk

Servings: persons

3 Tablespoons Unsalted Butter
1-1/4 cup Yellow Cornmeal
1 cup All-purpose Flour
1/4 cups White Sugar
1 Tablespoon Baking Powder
1/2 teaspoons Baking Soda
1 teaspoon Kosher Salt
1 teaspoon Cinnamon
2 Eggs
1/2 cups Honey
1 cup Buttermilk

1
Preheat oven to 425u00b0F. Add butter to a medium cast iron skillet or regular skillet. Place skillet in oven until butter is melted. Remove from oven and set aside.
2
In a medium bowl, whisk cornmeal, flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside.
3
In a large bowl, whisk eggs, honey and buttermilk until combined. Add flour mixture into egg mixture and stir just until combined.
4
Pour batter into buttered skillet. Bake for 20-22 minutes, or until bread is golden brown and set in the middle. Remove from the oven and let cook for about 10 minutes.
5
Enjoy!

831

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 Tablespoons Unsalted Butter, 1-1/4 cup Yellow Cornmeal, 1 cup All-purpose Flour, 1/4 cups White Sugar, and more.

Yes, Skillet Honey Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Skillet Honey Cornbread

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