Honey Skillet Cornbread (with corn inside!)

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Sally’s

Total Time

45 minutes

Prep Time

15 minutes

Cook Time

20 minutes

Rating

(26)

Ingredients

8 servings

1/2 cup (8 Tbsp; 113g) unsalted butter
1/3 cup (113g) honey
1 large egg, at room temperature
1 cup (240ml) buttermilk, at room temperature*
1 cup (120g) cornmeal*
1 cup (125g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup (175g) corn (fresh, frozen, or canned)*

American Kid-Friendly Baking Beginner ...

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Preparation

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Step 1

While constantly whisking, melt butter over low heat in your 9- to 10-inch ovenproof skillet. Pour butter into a medium bowl and allow to cool down for 5-10 minutes.

Step 2

Meanwhile, preheat oven to 400°F (204°C).

Step 3

Whisk the honey, egg, and buttermilk into the melted butter. Set aside.

Step 4

In a separate larger bowl, whisk the cornmeal, flour, baking powder, baking soda, and salt together. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the corn. Avoid over-mixing.

Step 5

Skillet should still be hot, but if not—heat the stove on low and warm it up for a minute or two. You want a hot skillet.

Step 6

Pour batter into hot skillet. Bake for 20 minutes or until the edges and top are golden brown and the center is cooked through. Use a toothpick to test to check.

Step 7

Cool for a few minutes before slicing and serving. Serve cornbread with butter, honey, honey butter (do it!), or jam. Wrap leftovers up tightly and store at room temperature for up to 1 week.

Chef’s notes

Freezing Instructions:

For longer storage, freeze baked cornbread for up to 3 months. Allow to thaw overnight in the refrigerator and heat up in the microwave or bake in a 300°F (149°C) oven for 10 minutes.

Special Tools (affiliate links):

9- to 10-inch Oven-Safe Skillet | Whisk | Glass Mixing Bowl

Buttermilk:

Buttermilk is required for this recipe. If you don’t have any, you can make a DIY buttermilk substitute by adding 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Then add enough whole milk to make 1 cup total. Stir and let sit for 5 minutes before using. Whole milk is strongly recommended for moistest, richest texture, but you can use lower fat or nondairy milk in a pinch.

Corn:

If using frozen corn, thaw and drain well. If using canned corn, drain well.

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Honey Skillet Cornbread (with corn inside!)

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Chef’s notes

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