cast iron cornbread

This sweet Southern Skillet Cornbread comes together in about 10 minutes with just a handful of pantry staples.

Skillet Cornbread

all-purpose flour

yellow cornmeal

sugar

baking powder

salt

buttermilk (or sub with regular milk)

egg, beaten

oil ((plus extra for greasing skillet))

Place a 10-inch cast iron skillet in a cold oven. Preheat oven to 400 degrees F, leaving the skillet in the oven while it heats.

Meanwhile, whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl.

Add the buttermilk, egg and oil. Stir to combine.

When the oven has come to temperature, pour about 2 tablespoons of oil into the hot skillet (or enough to thoroughly coat). Use a brush to evenly spread the oil. Pour batter into the hot, greased skillet. Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.

This Honey Butter Cornbread is perfectly balanced, lightly sweet, buttery, and moist with crisp golden edges. Made with buttermilk, creamed corn, and honey, it’s the ultimate Southern-style cornbread that pairs beautifully with any meal.

Honey Butter Cornbread (Moist, Buttery &amp; Easy Southern Recipe)

cornmeal

tbsp baking powder

½ tsp baking soda

salted butter

neutral oil ((canola, vegetable,

honey

brown sugar, packed

eggs (room temp)

buttermilk, room temp

creamed corn

tsp vanilla extract (optional)

butter

tbsp salted butter (softened)

tbsp honey

flaky salt

Place

Place a 10-inch cast-iron skillet in the oven and preheat to 400°F (200°C).

Whisk

In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.

In another bowl, whisk melted butter, oil, honey, brown sugar, eggs, buttermilk, creamed corn, and vanilla until smooth.

Pour

Pour the wet ingredients into the dry. Mix together until just combined.

Remove

Carefully remove the skillet from the oven. Add 1 tbsp butter and swirl to coat until sizzling.

Bake

Into the sizzling butter, pour the batter and bake 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Brush

Stir softened butter and honey together, brush over the warm cornbread, and sprinkle a touch of flaky salt if desired. Serve with additional butter.

Made it tonight and it was amazing, thank you!

I had everything I needed to make this cornbread except for creamed corn so I headed to the store to get it and I’m glad I did. My 9- and 11- year old daughter and son asked for seconds of this crumbly, sweet goodness. I had 2 pieces too. I’ve never done the part where we heat the pan, butter it while it’s hot and add the batter but it looked amazing when I put it in the oven and I couldn’t wait to eat it. I’ll be trying more of your recipes because this one was a stone cold hit!

I absolutely love your personality and I absolutely love love love love love your videos. They are so entertaining and I can’t wait to try your recipes. Have a happy Thanksgiving.

https://videos.scriptwrapper.com/25544/i4dMpIz562so4nz36QEb/original/video.mp4

Learn how to make the best Honey Butter Cornbread — soft, buttery, and perfectly moist with golden crispy edges! This Southern-style cornbread is made with honey, creamed corn, and buttermilk for incredible flavor and texture. In this quick tutorial, I’ll show you every step to bake it in a cast-iron skillet and finish it with a glossy honey-butter glaze.

Perfect for pairing with chili, BBQ, or any cozy dinner, this recipe is simple, delicious, and guaranteed to impress.

How to Make Honey Butter Cornbread (Moist, Buttery & Easy Southern Recipe)

This cast-iron skillet cornbread is the cozy, golden showstopper your weekend brunch or dinner table has been waiting for. Tender and buttery with a perfectly crisp bottom from the hot skillet, it gets topped with jammy stewed plums — sweet, syrupy, and just a little tart — for a combination that feels indulgent but comes together with surprisingly little effort. The stewed plums do their thing in the oven while you mix the batter, making this a one-oven wonder. Finish it with a drizzle of honey and a pat of butter, and you've got a dish that disappears fast.

Skillet Cornbread With Stewed Plums Recipe by Tasty

red plums,

black plums,

cinnamon

water

kosher salt

baking soda

unsalted butter, melted, divided,

⅔ cup packed light brown sugar

eggs

buttermilk

honey,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Arrange the red and black plums cut-side up in a single layer in a 9x13-inch baking dish. Drizzle with the honey and sprinkle with the cinnamon.

Bake the plums, uncovered, for 30 minutes, stirring halfway through, until softened and releasing their juices. Add the water and stir to incorporate. Bake for 5 minutes more, until the plums are syrupy and glossy but still hold their shape. Remove from the oven and set aside to thicken, about 5 minutes.

Place a 12-inch cast-iron skillet in the oven to heat while you make the batter.

Whisk together the cornmeal, flour, salt, baking soda, and baking powder in a large bowl.

Whisk together 1 cup (2 sticks) of the melted butter, the granulated sugar, and the brown sugar in a medium bowl until well combined. Whisk in the eggs one at a time until smooth and glossy, then whisk in the buttermilk.

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir with a rubber spatula until just combined and only a few small lumps remain. Do not overmix.

Carefully remove the hot skillet from the oven and add the remaining ¼ cup (½ stick) of melted butter. Swirl to coat the bottom and sides of the skillet. Pour in the batter and spread in an even layer.

Bake for 30 minutes, until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs attached.

Let the cornbread cool in the skillet for 10 minutes. Slice into 8 wedges and serve topped with melted butter, the stewed plums, and a drizzle of honey. Store any leftovers covered at room temperature for up to 2 days, or refrigerate the stewed plums separately for up to 5 days.

https://vid.tasty.co/mediaconvert/output/408125/Standalone/1793297239_square_720.mp4

Top 3 cast iron cornbread recipes from across the web

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Honey Butter Cornbread (Moist, Butt...

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Top 3 cast iron cornbread recipes from across the web

The most viewed cast iron cornbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Skillet Cornbread

Honey Butter Cornbread (Moist, Butt...

Skillet Cornbread With Stewed Plums...

The most viewed cast iron cornbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine