skillet cornbread

<p>This honey cornbread is tender and moist, while slightly crisp on the exterior, thanks to the cast iron skillet! Simply amazing fresh out of the oven. Perfect with chili, soups, stews, or BBQ!</p>

Sweet Honey Cornbread

yellow cornmeal

all purpose flour

TB baking powder

sugar

tsp table salt

milk

eggs, room temp

TB salted butter, melted

real honey

tsp real vanilla extract

butter

Preheat oven to 375F, with rack on lower-middle position. Grease your cast iron skillet and set aside.

In a large bowl, combine cornmeal, flour, baking powder, sugar, and salt. Whisk together well.

In a separate bowl, whisk together milk, eggs, butter, honey, and vanilla. Gently fold wet and dry ingredients together until just incorporated; do not over-mix or over work the batter.

Pour batter into greased cast iron skillet and bake 20-30 minutes until golden brown (bake time will depend on size of your skillet.) If top browns too quickly, cover loosely with foil and continue baking. Be sure to start checking for doneness after 20 minutes. Cornbread is done when toothpick inserted in center has a couple of tender crumbs attached to it. Not completely clean, or it might turn out dry.

Drizzle melted butter over the top, allowing it to soak into the cornbread, and serve while warm. Or serve with pats of softened butter on top.

* For muffins, bake 13-15 minutes in lined muffin tins, just until toothpick comes out with tender crumbs attached.

So delicious! This came out perfect. Ate it with chicken chili while handing out candy during trick-or-treating. So great for a cool fall day.

I love this sweet corn honey cornbread and make it my dessert of the day.  Thanks for the recipe.

Oooh that sounds like good cornbread! I live in the south, so it's all about the cornbread down here. I've never had it with honey in it before. I can't wait to try it.

What a desire to try this recipe and feel this taste!

Cornbread with Turkey this Thanksgiving is always my go to!

Oh your cornbread looks and sounds wonderful! I'd love a slice toasted right now...perfect for the upcoming holidays!

We never tried Cornbread but it sounds so versatile and the perfect accompaniment to most dishes!

All of this looks so good. My mouth is watering at the moment. I would love to try making it this weekend.

I love cornbread but never made it with honey before, Your cornbread looks like it has risen well and not dry so I would love to try making it

Best cornbread ever. Honey gives it the perfect sweetness and baking it in the cast iron skillet gives it those crispy edges and makes it extra special in my opinion

I made this recipe as muffins.  It is delicious.  The amount of honey and vanilla add a great taste to the recipe.

I hardly ever rate things or comment on recipes, but, THIS. Was astounding. I’m so picky about cornbread (I feel like so many recipes are just so bland) and this was absolutely delicious!! I didn’t have whole milk on hand, so I did sub 1/2 cup heavy cream + 1/2 cup water, &amp; I also drizzled honey lightly across the top as soon as the cornbread got out of the oven (I baked it in a regular pan also, I don’t own a cast iron skillet.... YET!). Regardless of the minor modifications, it turned out DELICIOUS. The absolute best cornbread recipe I’ve found yet!!!

https://content.jwplatform.com/videos/BfxKe1Zf.mp4

This is really the Best Easy Roasted Vegetables recipe you’ll ever roast and eat. It comes together in a snap, is vibrantly colorful, and supremely delicious.

The Best Roasted Veggies

Fill your kitchen with the aroma of <strong>homemade cornbread!</strong> My family has been making this easy cornbread recipe for decades. The crisp golden crust and moist, fluffy center really can't be beat.

The Best Homemade Cornbread Recipe

all-purpose flour

salt

baking powder

neutral oil or melted butter

Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees.

In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.

Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.

Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.

https://content.jwplatform.com/videos/&rdquo;QAkjsVYB&rdquo;.mp4

”The

This skillet cornbread is the ultimate comfort food. It has the perfect cornbread texture with beautifully crispy edges. One bite and you&#x27;ll be hooked on this sweet, golden goodness.

Skillet Cornbread

cornmeal

flour

baking soda

buttermilk

eggs

Tablespoons butter

Tablespoons softened butter

pink peppercorns

honey

Preheat your grill or oven to 425 degrees F.

Place a 12&quot; cast iron skillet in your oven or on a grill to preheat.

In a large bowl, combine the cornmeal, flour, sugar, salt, and baking soda.

In a separate, smaller bowl, whisk together the buttermilk, milk, eggs, and 4 Tablespoons melted butter.

Pour the wet ingredients over the dry ingredients and stir lightly to combine. Do not over mix the batter.

Add 4 Tablespoons butter to your cast iron skillet and allow the butter to melt.

Pour batter into skillet over the melted butter.

Close your oven or grill and reduce the heat to 350 degrees F.

Cook for 40 minutes or until the toothpick inserted in the middle of the cornbread comes out clean and the cornbread is golden brown.

Make the best homemade cornbread with this easy recipe! It's fluffy on the inside, crisp around the edges, and full of delicious honey-butter flavor. Recipe yields one large skillet of cornbread (see recipe notes for alternate baking vessel options).

Honey Butter Cornbread

unsalted butter

cornmeal, medium-grind

white whole wheat flour, regular whole wheat flour or all-purpose flour

fine sea salt

eggs,

milk almond

Optional serving suggestions: additional butter, honey or jam

Preheat the oven to 375 degrees Fahrenheit. Place the butter in a large (12-inch) cast iron skillet and place the skillet in the oven to melt the butter, about 5 to 13 minutes (keep an extra eye on it as time goes on—we want it to get bubbly and lightly browned, but not burnt).

Meanwhile, in a large bowl, combine the cornmeal, flour, salt, baking powder and baking soda. Stir to combine, and set aside. In a medium bowl, whisk together the eggs and honey until fully blended. Add the milk and whisk until evenly combined.

Pour the liquid into the dry mixture, and stir just until moistened through (we&#8217;ll stir it more soon). When the butter is melted and golden, use oven mitts (the skillet is crazy hot!) to remove the skillet from the oven, and give it a gentle swirl to lightly coat about an inch up the sides.

Pour the melted butter into the batter and stir just until incorporated. Return the skillet to the oven and bake until the bread is brown around the edge, springy to the touch, and a toothpick inserted in the center comes out clean with just a few crumbs, 25 to 30 minutes. Carefully (with oven mitts), place the skillet on a cooling rack. Let it cool for at least 5 minutes before slicing and serving—perhaps with extra butter, honey or jam on the side.

This cornbread will keep at room temperature in a sealed container for up to 3 days, or up to a week in the refrigerator. You can also freeze it for up to 3 months. Gently reheat before serving.

I made this cornbread today and it was amazing! The outside had the perfect crunch and the inside was moist and fluffy. My family devoured it - I think there’s half a piece left :)

I made this cornbread tonight to go with our chili. It was moist and delicious! My kids don’t normally like corn bread but they both agreed it was yummy. Thanks for the recipe!

I just put this in the oven! I didn't have enough butter, so I used two tablespoons of coconut oil. Do you think the two will mix okay?? (I mean I guess I'll find out). The recipe was easy to follow. However, because I don't have a cast-iron pan, it didn't really make sense to heat the butter/oil in the oven. Next time, I'd just melt in the microwave and skip that step. I'm wondering if this will be too sweet... excited to taste it! I love cornbread!!

I literally JUST made this along with some vegan spaghetti. I happened to be looking for a recipe when I got the notification. I didn't have unsalted butter, so I substituted with extra virgin olive oil. It was delicious, but I'm sure it would be even tastier with butter. 

I was making Mexican Quinoa Stew for supper when the cornbread recipe arrived in my inbox. I made it with whole wheat flour, salted butter and local honey. It was excellent!  Definitely a repeater.  Thank you!

This was delicious! I was making North African bean soup for dinner and thought cornbread would go well with it. I used my Lodge skillet and it came out beautifully. I really like that the cornbread wasn't super sweet and didn't use sugar. Since we had only a small amount of local honey on hand, I used local maple syrup and it was perfect. Thank you for this recipe -- it's a keeper.

Made this recipe today with my kids.  I added frozen corn as suggested and it was delicious! My picky 4 year old who never eats corn loved it.  We also shared it with our preschool teachers who were doing drive-by visits.  I had mine with your Vegetable Soup recipe which I make often.  Thank you!

Great recipe! I used Bob's Red Mill GF 1:1 APF as substitute for regular flour. I used buttermilk as my liquid. I also added 1cup of sharp cheddar, per your recommendation. I baked in oven using a small cast iron dutch oven (didn't have a cast iron skillet). My bake time was about 35-40 minutes until my toothpick came out clean, maybe because of my GF flour. Either way, this turned out fantastic. Perfect amount of sweetness. The crispy outer edge really adds to this as well.

Hi Kate! I loved this and it will be my new go-to cornbread recipe for sure. I just wanted to add that the "pour contents of bowl back into skillet and bake" piece is not actually included in Step 4 of the directions above which is why I think some folks are asking. Thanks for a new family favorite!

Love this recipe! I subbed a gluten free flour mix for the regular and added a teaspoon of xanathan gum and it came out perfectly :)

I made it - mostly vegan: I used plant milk, maple syrup and Earth Balance stick margarine.  I did use the eggs, though I imagine the flax eggs would work.  I also folded some frozen cranberries into the batter.  Excellent!  This is the first time I've commented on a recipe, but I bought your book and have made a number of recipes from your website.  You are very creative.  I have been a registered dietitian and ova-lacto vegetarian for 45 years and I am always looking for new inspiration.  Great job on recipe development and adaptation!

Really good!!  I have so much leftover cornmeal in the back of my pantry and this was a delicious side dish for last night's dinner.  We used regular whole wheat flour and it came out great.  And plenty of leftovers for later!

Hi. 
I just made this with Pilsbury Best All Purpose Gluten Free flour in place of the wholewheat flour and it came out really well.  I baked the mixture in a muffin tray but there was extra which I baked in a glass dish. My youngest son who doesn't usually like cornbread, loved it!  We ate it with a modified version of your chili.

Made these tonight and they were delicious.  Used gluten free flour and baked in a mini-muffin tin.  I had to cut the recipe by 1/3 to account for the amount of cornmeal I had left and it made about 36 mini muffins.  By far best result I’ve had adapting a regular cornbread recipe to GF.  Your recipes online and in your cookbook are helping my family survive these crazy days!

Hi Kate! Thanks for another great recipe :)  I made this yesterday to serve with left-over chili we had in the freezer.  It was/is perfect!  I made it exactly as written, with no additions or substitutions, using a cast iron skillet.  I love that it's perfectly sweetened by the honey!  My husband would like to add a bit of sugar, so maybe I'll make muffins next time - his and hers!  Thanks again!

I don't (didn't) like cornbread! I've baked this recipe 3 times in 2 weeks &amp; have yet to determine if it is still delicious after 3 days! 
Guess I'll have to hide it from my family to find out! Thanks

100% recommend, but use a 9x13 if you don't have a cast-iron skillet! This cornbread was SO delicious!! However, I used an 8x8 glass baking dish, and the middle was slightly gooey after 30 minutes of baking. If I had cooked it any longer, the outsides would have burned.

Nothing like good, tasty cornbread.  I can hardly wait to try my hand at making some of your creative, tasting sounded cornered.  Yum

I made the cornbread in a 9 x 13 pan.  I melted but did not brown the butter.  I cut back the sweetener to 1/2 cup (half honey and half maple syrup).  I used 3/4 cup all purpose flour and 3/4 cup white whole wheat.  Also added 3/4 cup  thawed frozen corn.  I baked it for 15 minutes at 375 in a steam convention oven (steam humid setting).  It is delicious!  Thank you.

this recipe was delightful! such a rich flavor from the brown butter with just the right touch of sweetness, and a nice crust that yielded to a wonderfully moist and fluffy interior. i have a gluten allergy, so i made it with bob's red mill gluten free 1-to-1 baking flour, as well as oat milk in place of cow's milk (i just like the flavor), which worked out perfectly—you couldn't even tell that it was flourless. this will definitely be my go-to cornbread recipe from here on out. thank you!

Fluffy and Golden, this Skillet Cornbread is a cinch to make, and is a fantastic side for any meal!

Fluffy Golden Skillet Cornbread (with Video)

Tbs butter

Tbs baking powder

vegetable oil

Preheat oven to 400F and lightly grease an 8 inch cast iron skillet with butter.

In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.

In another bowl blend the egg, milk and vegetable oil until well combined.

Add wet ingredients to dry ingredients and mix until just combined.

Pour batter into skillet.

Bake for 20 to 25 minutes until golden brown, and a toothpick comes out clean.

Remove skillet from oven, and cool slightly before serving.

Devour.

https://embed.mediavine.com/videos/zu0mh00o4io4gnj7sjfb

Fluffy and golden, this Skillet Cornbread is a cinch to make, and is a fantastic side for any meal!

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

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.

Southern style cornbread goes with almost any meal.

Southern Style Cornbread

yellow cornmeal (medium or course-ground)

cooking oil

butter (for the skillet)

Preheat your oven to 400 degrees F. Put...

Preheat your oven to 400 degrees F. Put the butter in the center of a 10” cast iron skillet and place it in the oven so it can get sizzling hot.

Mix all of the dry ingredients in a...

Mix all of the dry ingredients in a large bowl.

Mix the wet ingredients in a medium bowl.

Combine the wet and dry ingredients. The batter...

Combine the wet and dry ingredients. The batter will be very thick.

Take the skillet out of the oven and...

Take the skillet out of the oven and pour the batter into the hot skillet.

Return the skillet to the oven and bake...

Return the skillet to the oven and bake the cornbread for 18 minutes.

Remove the cornbread from the oven and place...

Remove the cornbread from the oven and place the skillet on a heatproof trivet or hot pad.

Allow the cornbread to cool for 5 minutes...

Allow the cornbread to cool for 5 minutes before cutting and serving.

Looking for an easy homemade cornbread recipe? This Skillet Pumpkin Cornbread Recipe from Delish.com is the best.

Skillet Pumpkin Cornbread

c. cornmeal

c. all-purpose flour

cinnamon

nutmeg

tbsp. baking powder

kosher salt

pumpkin purée

egg, room temperature

c. brown sugar

I didn’t add the sugar because we don’t like sweet corn bread. Served it with purple hull pas. It was delicious

Classic, buttery and sweet Cornbread Recipe For One can be made in a small cast iron skillet or mini baking dish.

Cornbread For One

Heat the oven to 400 degrees F (200 degrees C).&nbsp;

In a medium sized bowl, whisk together the melted butter, milk, and egg until well blended.

In a separate bowl, mix together the cornmeal, flour, sugar, baking powder and salt.

Add the cornmeal mixture to the milk mixture and stir just until the flour is moistened.

Pour batter into small greased pan and spread evenly. *(See Notes)

Bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

https://embed.mediavine.com/videos/qkl1rg4xdlmio7io6tg0

This classic, buttery and sweet Cornbread Recipe For One can be made in a small cast iron skillet or mini baking dish. Included is a step-by-step video on how to make this cornbread recipe.  It’s the perfect size if you’re cooking for one.

Cornbread Recipe For One

This easy Jiffy jalapeno cornbread is a tasty Mexican-inspired cornbread combining the convenience of Jiffy corn muffin mix with jalapenos and more! Mix everything up in one bowl and transfer it into a baking dish or cast-iron skillet for perfect cornbread in no time at all!

Jiffy Jalapeno Cornbread

17 oz Jiffy corn muffin mix ((2 8.5-ounce boxes))

eggs ((at room temperature))

sour cream

jalapenos

red bell pepper ((diced, about 1/2 a pepper))

butter ((1/2 stick, melted))

cheddar cheese ((optional, grated))

preheat

Preheat your oven to 400°F (205°C) and grease or butter a 9-inch square baking pan or a 10-inch cast-iron skillet.

Add all of the ingredients to a large mixing bowl: Jiffy mix, eggs, buttermilk, sour cream, jalapenos, red bell pepper, melted butter, and optional cheddar cheese. Mix until well combined then transfer into your prepared baking dish or cast-iron skillet.

bake

Bake at 400°F (205°C) for 30-35 minutes, or until golden on the edges and top and an inserted cake tester or butter knife comes out clean. *If your top is browning too quickly, place a sheet of aluminum foil over the cornbread for the last 10-15 minutes of baking time.

Black folks homemade cornbread does not use a box mix. Instead, cornmeal is used to make this Southern skillet cornbread recipe from scratch.

Black Folks Homemade Cornbread

cornmeal (medium grind)

butter (unsalted)

heavy whipping cream

sugar (granulated)

cream cheese (whipped)

Preheat the conventional oven or Instant Pot Omni Plus oven to bake at 350 degrees for 5 minutes (although you may not use all of this time for melting the butter).

Place the butter in an 8-inch baking pan or skillet and melt in the oven for approximately 5 minutes.

While the butter is melting, combine the dry ingredients (cornmeal, flour, baking powder, sugar) with the cream cheese and heavy cream in a medium-size mixing bowl.

Pour the melted butter from the baking pan into the mixing bowl and mix all the ingredients together.

Pour the cornbread batter into the baking pan or skillet.

Bake at 350 degrees F. In the conventional oven, bake for 20-25 minutes. In the Instant Pot Omni Plus oven, bake for 18-20 minutes.

A classic old-fashioned Southern cornbread recipe -- just like Grandma made it!

Southern Cornbread Recipe

eggs ((or 1 extra-large egg))

Heat a 10-inch cast iron skillet in the oven while you preheat the oven to 450°F.

In a large bowl, whisk or stir together the cornmeal, eggs, buttermilk, and melted butter. Stir just until combined; do not over-mix.

Carefully remove the hot skillet from the oven. Add the oil to the hot skillet; spread to coat on the bottom and sides (I use a pastry brush for this).

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