Description
This is my favorite homemade cornbread recipe! It is very moist thanks to a little oil added to the batter, and extra sweet thanks to some sugar and honey. No more dry cornbread! This skillet cornbread is baked in a hot cast iron skillet for that extra crispy edge, perfect for dunking in a bowlful of chili.
Ingredients
Scale
- 1 cup flour (spooned and leveled)
- 3/4 cup yellow cornmeal
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder (1 teaspoon for 8×8 pan)
- 1/2 cup butter (1 stick)
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 1/3 cup honey
- 2 large eggs
- 1 & 1/4 cups buttermilk
Instructions
- Preheat your oven to 375 degrees. Place your 9-inch cast iron skillet in the oven while the oven preheats.
- In a small mixing bowl, combine flour, cornmeal, salt, baking soda, and baking powder.
- Slice off about 1/2 tablespoon from your butter and set aside.
- Melt the remaining butter in a large bowl in the microwave.
- Add oil, sugar, and honey to the large bowl with the melted butter. Stir well until combined.
- Add eggs and buttermilk. Whisk until fully incorporated.
- Use a wooden spoon or spatula to stir the dry ingredients into the wet ingredients. Do not over mix!
- Remove the cast iron skillet from the oven and grease it with the remaining butter.
- Pour the batter into the hot pan and smooth out the top.
- Place the skillet back in the oven. Bake for 28-32 minutes.
- Remove from the oven and let cool for 5-10 minutes before slicing and serving.
- Store the cornbread tightly covered on the counter for up to 3 days.
Notes
- Use 1 teaspoon baking powder if using a square pan.
- Best served right away to enjoy the crispy edges.
- Store in a sealed container if using a cast iron pan.
- Prep Time: 10 minutes
- Cook Time: 28-32 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 366
- Sugar: 20 g
- Sodium: 300 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg
Keywords: homemade cornbread, sweet cornbread, moist cornbread, skillet cornbread