Adapted from my favorite cornbread recipe this honey skillet cornbread combines crunchy cornmeal corn butter and delicious honey. This skillet cornbread is baked in a hot cast iron skillet for that extra crispy edge perfect for dunking in a bowlful of chili. This is without question the best cornbread recipe i have ever made. My mom and gramma s made cornbread practically everyday it was standard practice. Transfer the batter to the cast iron skillet the transfer to the oven and bake until a cake tester or toothpick comes out clean 28 to 30 minutes.

I used a 12 cast iron skillet and cut the time down to 22 minutes at 400 with the oven set on convection. In a small bowl combine 4 tbsp. Whisk together the cornmeal flour baking powder and 2 teaspoons salt in a large bowl. Serve it with honey along side of my homemade chili. Served at southern tables for eons you just can t go wrong with a pan of hot cornbread to accompany a bowl of pinto beans green beans and potatoes or scooped and fried in a hot cast iron skillet to make.

No more dry cornbread. Cool slightly before slicing and serving. Cooking cornbread in a skillet is a staple in southern cooking and in my opinion the only way to cook it. This is my favorite homemade cornbread recipe. Preheat to 400 degrees f 200 degrees c.

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This honey skillet cornbread is only slightly sweet it s moist and it has amazing caramelized edges from contact with the high heat of the cast iron. Place the skillet into a 425 degree fahrenheit oven for 20 to 25 minutes. Unlike traditional unsweetened cornbread this skillet cornbread includes natural honey which complements the cornmeal s flavor. Preheat the oven to 400 degrees f. Put a10 inch cast iron skillet into the oven to heat.

In a medium bowl combine the cornmeal salt baking soda and baking powder. This may be before oven reaches set temperature. It is very moist thanks to a little oil added to the batter and extra sweet thanks to some sugar and honey. I added 1 2 can of sweet corn a small can of mild green chili s and 5 slices of candied bacon which was chopped up. Smooth out the top of the batter and garnish with a few slices of jalapeño pepper.

Coat a cast iron skillet with butter and carefully add your cornbread batter. Of bacon grease slightly cooled egg buttermilk sriracha and honey. We particularly enjoy this sweeter cornbread with spicy dishes or a savory bowl of vegetable beef soup. Remove skillet from oven as soon as butter melts. Coat a cast iron skillet with butter and carefully add your cornbread batter.

Remove skillet from oven as soon as butter melts. In a medium bowl combine the cornmeal salt baking soda and baking powder. This honey skillet cornbread is only slightly sweet it s moist and it has amazing caramelized edges from contact with the high heat of the cast iron. No more dry cornbread. I used a 12 cast iron skillet and cut the time down to 22 minutes at 400 with the oven set on convection.

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We particularly enjoy this sweeter cornbread with spicy dishes or a savory bowl of vegetable beef soup. Adapted from my favorite cornbread recipe this honey skillet cornbread combines crunchy cornmeal corn butter and delicious honey.