Sweet Skillet Cornbread Recipe

Name: Sweet Skillet Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups yellow cornmeal; 1 1/3 cups all-purpose flour; 3 tablespoons sugar; 2 teaspoons baking powder; 1/8 teaspoon baking soda; 2 teaspoons kosher salt; 1 stick unsalted butter; 2 large eggs; 2 tablespoons honey; 3/4 cup whole milk; 3/4 cup sour cream

Servings: persons

1 1/3 cups yellow cornmeal
1 1/3 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/8 teaspoon baking soda
2 teaspoons kosher salt
1 stick unsalted butter
2 large eggs
2 tablespoons honey
3/4 cup whole milk
3/4 cup sour cream

1
Preheat the oven to 400 degrees F. Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt in a medium bowl.
2
Cook 6 tablespoons butter in an 8-inch cast-iron skillet over medium heat until browned, about 5 minutes; remove from the heat.
3
Whisk the eggs and honey in a bowl, then whisk in the milk, sour cream and browned butter.
4
Add to the flour mixture and stir with a wooden spoon until just combined.
5
Heat the remaining 2 tablespoons butter in the skillet over medium heat until it foams.
6
Remove from the heat and add the batter.
7
Transfer to the oven; bake until the cornbread springs back when pressed, 20 to 30 minutes.
8
Let cool 15 minutes in the skillet before slicing.
9
Photograph by Con Poulos

672

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: 1 1/3 cups yellow cornmeal, 1 1/3 cups all-purpose flour, 3 tablespoons sugar, 2 teaspoons baking powder, and more.

Yes, Sweet Skillet 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.

Sweet Skillet Cornbread

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