Cast-Iron Skillet Honey-Sweet Cornbread
Cast-Iron Skillet Honey-Sweet Cornbread is so flavorful, sweet, and moist … yet also crumbly! It is a must-have “dipper” for every soup, stew, chili, and the perfect side to our favorite casseroles or barbequed meats! You can easily bake it in a square casserole dish or cake pan but we find the flavor is even more enhanced when baked in a cast-iron skillet! And even better if you can find a cast-iron wedge pan to make these cute little individual slices!
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What do you need to make Corey’s Cast-Iron Skillet Cornbread?
Here is what you will need from the grocery store:
- Yellow cornmeal, 2 cups yellow cornmeal – finely ground
- Flour, 1 cup flour
- Sugar, ½ cup sugar
- Baking powder, 2 teaspoons bakaing powder
- Baking soda, 1 teaspoon baking soda
- Salt, 1 teaspoon salt
- Unsalted butter, 5 tablespoons unsalted butter – divided
- Milk, 1½ cups milk
- Eggs, 2 large eggs
- Honey, ¼ cup honey
How do you make Corey’s Cast-Iron Skillet Honey-Sweet Cornbread?
- Preheat oven to 400° F.
- Mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Add ½ cup milk and 2 tablespoons of butter (cut in slices) to a large measuring cup. Microwave the milk and butter on high for about 30 seconds to 1 minute until the butter has melted into the milk. Then pour the milk and butter over the cornmeal mixture and begin stirring. Gradually stir in the additional milk, and each egg. Keep stirring until all of the ingredients are well combined.
- Allow the cast-iron skillet to heat up on the stove over medium heat. Then melt the remaining 3 tablespoons of butter while spreading it around the skillet to coat the edges and bottom of the pan.
- Add the batter to the heated cast-iron skillet. Drizzle in the honey carefully swirl it into the batter with a wooden pick or a knife. Then gently shake the pan to even out the cornbread batter.
- Transfer the skillet to the oven and bake for 25 minutes, until the tops have browned and a wooden pick inserted in the middle comes out clean.
- Allow the cornbread to cool for about 5 to 10 minutes before cutting slices.
Easy soup recipes …
- Harvest Vegetables and Chicken Pasta Soup
- Savory Chicken Stew with Rosemary Dumplings
- Coogan’s Chicken & Beef Irish Stew
- Creamy Tomato Bisque Soup
- Hearty Lasagna Soup
More bread recipes …
- Garlic Rosemary Breadsticks
- Rosemary French Bread
- Texas Roadhouse Rolls with Cinnamon Honey Butter
- Delicious Amish White Bread (Easy Recipe)
- Rosemary Cheddar Drop Biscuits with Garlic Butter
Looking for more tasty and easy recipes? Try a few here:
- Italian Chicken and Acorn Squash Couscous
- Chicken & Pork Crostina Pasta
- Creamy Beef and Potatoes
- Wild Rice Chicken Casserole – (Easy Recipe)
- Meat and Potato Timballo Pie
Cast-Iron Skillet Honey-Sweet Cornbread
Equipment
- 1 Cast iron skillet
- 1 Large Mixing Bowl
Ingredients
- 2 cups yellow cornmeal , finely ground
- 1 cup flour
- ½ cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 5 tbsp unsalted butter , divided
- 1½ cups milk
- 2 large eggs
- ¼ cup honey
Instructions
- Preheat oven to 400° F.
- Mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Add ½ cup milk and 2 tablespoons of butter (cut in slices) to a large measuring cup. Microwave the milk and butter on high for about 30 seconds to 1 minute until the butter has melted into the milk. Then pour the milk and butter over the cornmeal mixture and begin stirring. Gradually stir in the additional milk, and each egg. Keep stirring until all of the ingredients are well combined.
- Allow the cast-iron skillet to heat up on the stove over medium heat. Then melt the remaining 3 tablespoons of butter while spreading it around the skillet to coat the edges and bottom of the pan. Add the batter to the heated cast-iron skillet. Drizzle in the honey carefully swirl it into the batter with a wooden pick or a knife. Then gently shake the pan to even out the cornbread batter.
- Transfer the skillet to the oven and bake for 25 minutes, until the tops have browned and a wooden pick inserted in the middle comes out clean.
- Allow the cornbread to cool for about 5 to 10 minutes before cutting slices.
Notes
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