Skillet Cornbread with Honey Butter
Buttermilk cornbread baked in a hot cast-iron skillet for a crisp golden crust and tender crumb, brushed with salted honey butter while still warm.
- Prep
- 15 min
- Cook
- 22 min
- Total
- 37 min
- Serves
- 8
The sizzle when the batter hits the buttered skillet is what builds the crunchy crust, so don’t skip the preheat. Leftovers keep, wrapped, for 2 days; reheat wedges in a hot skillet with a little butter. It is the right side for bean soups and braises.
Method
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Place a 10-inch cast-iron skillet in the oven and heat to 425°F (220°C) for at least .
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Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.
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Melt 4 tablespoons of the butter and let it cool . Whisk the buttermilk and eggs together, then whisk in the melted butter.
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Pour the wet ingredients into the dry and stir until just combined; a few small lumps are fine.
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Carefully remove the hot skillet and add 1 tablespoon of the remaining butter, swirling until melted. Scrape in the batter and smooth the top; it should sizzle at the edges.
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Bake , until the top is golden and a toothpick in the center comes out clean.
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Meanwhile, melt the last tablespoon of butter with the honey and flaky salt, stirring until combined. Brush it over the cornbread as soon as it comes out of the oven.
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Cool in the skillet , then cut into wedges and serve warm.
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