A piece of this slightly sweet honey infused Skillet Honey Cornbread is the perfect accompaniment to most any meal. Cornbread goes with so many Southern dishes and like biscuits it’s considered a favorite house bread of the South. Serve it piping hot fresh from the oven with a pat of sweet cream butter. It’s like a bite of heaven.
My Mom and Gramma’s made cornbread practically everyday, it was standard practice. We particularly enjoy this sweeter cornbread with spicy dishes or a savory bowl of vegetable beef soup. 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 individual griddle cakes.
No matter the occasion, this skillet honey cornbread is simply spectacular. Using honey in the batter gives it an slightly delicate texture. It’s a true taste of the South in your mouth.
Other Cornbread Recipes To Try
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Skillet Honey Cornbread
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 10 pieces
Ingredients
- 2 Tbsp butter
- 1 cup all-purpose flour
- 1 cup plain yellow cornmeal
- 1 Tbsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 2 large eggs
- 1/3 cup honey
- 1/3 cup vegetable or canola oil
Instructions
- Preheat the oven to 400°F. Place the butter into a 9-inch cast iron skillet and into the oven while it preheats, to melt. [Alternative: Use an 9 x 9 heavy metal baking or pie pan]
- In a medium mixing bowl, sift together the flour, cornmeal, baking powder and salt. In a separate bowl, whisk together the buttermilk, eggs, honey and oil.
- Add the wet ingredients to the dry mixing just until combined.
- Swirl the melted butter to coat the sides and bottom of the skillet, then pour the batter into the cast iron skillet.
- Place into the oven. Bake for 22-25 minutes or until golden and a toothpick inserted into the center comes back clean.
- Serve with a pat of butter and a drizzle of honey.
Super Woman & Mom says
January 2, 2015 at 7:34 pmWhat if I only have self rising flour? Could that be used as well?
Melissa says
January 2, 2015 at 9:38 pmIf you have self-rising flour and self-rising cornmeal just omit the baking powder.
mail4rosey says
January 5, 2015 at 5:15 pmPretty sure that’s some delicious looking cornbread right there. Pinning it!! And Happy New Year to you, Melissa!