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!
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.