Skillet Honey Cornbread
This Skillet Honey Cornbread combines the sweet touch of honey with the comforting texture of cornbread, making it an absolute must-try for family dinners or cozy nights.
Ingredients
Dry Ingredients
- 1 cup cornmeal Use yellow or white cornmeal based on preference.
- 1 cup all-purpose flour Can substitute with gluten-free flour blend if corn-free.
- 1/4 cup sugar Adds sweetness.
- 1 tablespoon baking powder Helps the cornbread rise.
- 1/2 teaspoon salt Enhances flavor.
Wet Ingredients
- 1 cup milk Whole milk is ideal, but low-fat or non-dairy options can be used.
- 1/4 cup honey Natural sweetener; can substitute with maple or agave syrup.
- 2 large eggs Provides structure and moisture.
- 1/4 cup melted butter Enhances richness; should be slightly cooled before mixing.
- 1 tablespoon vegetable oil Used for greasing the skillet.
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and place a cast-iron skillet inside to heat up.
- In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, honey, eggs, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Carefully remove the hot skillet from the oven and add the vegetable oil, swirling it to coat the bottom.
- Pour the cornbread batter into the skillet and spread it evenly.
Baking
- Bake in the preheated oven for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the cornbread cool slightly before slicing it into wedges.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. It can be frozen for 2-3 months.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 27gProtein: 4gFat: 7gSaturated Fat: 4gSodium: 150mgFiber: 1gSugar: 5g
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