Skillet Cornbread


A little honey and cayenne added for good luck.


1 1/4 cups cornmeal
3/4 cup flour
1/4 cup sugar
1/2 teaspoon cayenne + 1/2 teaspoon additional  extra for honey
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup milk
1 cup buttermilk
2 eggs
8 tablespoons butter
2 tablespoons honey


Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.

In a large bowl, whisk together the cornmeal, flour, sugar, salt, cayenne, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.

Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Mix honey and cayenne in bowl and brush on top of cornbread.  Let cool. Slather with butter to serve.

I worked with this recipe.

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