Classic Southern Cornbread Skillet (Printable)

Golden Southern-style cornbread baked in cast-iron, complemented by smooth honey butter for warm comfort.

# Ingredient list:

→ Dry Ingredients

01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon baking soda
06 - 3/4 teaspoon fine salt

→ Wet Ingredients

07 - 1 cup whole milk
08 - 2 large eggs
09 - 1/4 cup unsalted butter, melted and cooled
10 - 1/4 cup vegetable oil

→ For Greasing and Topping

11 - 2 tablespoons unsalted butter
12 - 1/2 cup unsalted butter, softened
13 - 2 tablespoons honey
14 - Pinch of salt

# How-to:

01 - Preheat oven to 425°F. Place a 10-inch cast-iron skillet in the oven to heat while preparing the batter.
02 - In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk together milk, eggs, melted butter, and vegetable oil until well combined.
04 - Pour wet ingredients into dry ingredients and stir gently until just combined, avoiding overmixing to maintain a tender crumb structure.
05 - Carefully remove the hot skillet from the oven. Add 2 tablespoons butter and swirl to coat the bottom and sides evenly.
06 - Pour cornbread batter into the hot, buttered skillet and smooth the top with a spatula for even baking.
07 - Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
08 - While cornbread bakes, beat softened butter with honey and a pinch of salt in a small bowl until smooth and fluffy.
09 - Allow cornbread to cool for 5 to 10 minutes before slicing. Serve warm with prepared honey butter.

# Expert Advice:

01 -
  • The cast-iron skillet creates edges so crispy they shatter when you bite them, while the inside stays impossibly tender.
  • You can have this ready in under an hour, making it perfect for weeknight dinners or last-minute gatherings.
  • That honey butter melting into warm cornbread is the kind of simple luxury that tastes expensive but costs almost nothing.
02 -
  • Don't skip preheating the skillet; a cold pan makes the bottom pale and soggy instead of golden and crispy.
  • Buttermilk is a game-changer if you want tangy complexity, but add 1/4 teaspoon extra baking soda when you use it to balance the acidity.
03 -
  • Room temperature ingredients mix more smoothly and create better texture than cold ones straight from the fridge.
  • If your cornbread dome cracks on top, that's actually a sign it's baked perfectly and is cooling evenly.
Return