Irresistible Honey Butter Skillet Cornbread
A sweet and buttery cornbread, cooked in a cast-iron skillet, and drizzled with honey butter for an unforgettable flavor experience.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
Wet Ingredients
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1/4 cup honey plus extra for drizzling
Additional Ingredients
- 1/4 cup unsalted butter melted
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a medium-sized bowl, combine cornmeal, all-purpose flour, baking powder, salt, and sugar. Whisk them together until well blended.
- In another bowl, whisk together the milk, vegetable oil, eggs, and honey until well-mixed.
- Pour the wet ingredients into the dry ingredients. Stir until just combined; a few lumps are okay!
- In a cast iron skillet, melt the butter over medium heat. Once melted, remove from heat.
- Pour the batter directly into the skillet over the melted butter. Do not stir.
Baking
- Place the skillet in the preheated oven and bake for 20-25 minutes or until the top is golden brown and a toothpick comes out clean when inserted in the center.
- Once out of the oven, drizzle extra honey over the top for a sweet finishing touch!
Notes
For added flavors, consider stirring in some corn kernels or jalapeños. If you run out of honey, maple syrup is a great alternative. Store leftovers in an airtight container for 3-5 days; reheat in the microwave or oven.