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Skillet Cornbread Recipe

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skillet corn bread

Skillet Cornbread

Stephanie Gallagher

Skillet Cornbread Recipe

A cast iron skillet is the ideal kitchen tool for making skillet cornbread. But if you don't have a cast iron pan, this skillet cornbread recipe can be made in a ceramic baking dish.

Chili is the perfect partner for this skillet corn bread recipe. With a side of guacamole, you have the perfect Tex-Mex meal!

Ingredients:

  • 5 Tbsp. butter
  • 1-1/2 cups cornmeal
  • 1 cup all-purpose flour
  • 1 Tbsp. baking powder
  • 3/4 tsp. salt
  • 1/3 cup honey
  • 1-1/2 cups milk
  • 2 eggs

Preparation:

  1. Preheat oven to 400 degrees F.

  2. Place butter in a 9- or 10-inch cast iron skillet. Heat in the oven 5 minutes or until butter is melted.

  3. Remove from oven. Pour melted butter into a glass bowl and let cool for 10 minutes.

  4. Meanwhile, stir together cornmeal, flour, baking powder and salt in a small mixing bowl.

  5. Whisk honey, milk and eggs into the butter until well-beaten.

  6. Stir in dry ingredients until just combined.

  7. Pour batter into cast iron skillet. Bake 22-25 minutes or until a knife inserted in the middle of the cornbread comes out clean.
Cool and cut into wedges.
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