Classic Soul Food Cornbread Skillet (Printable Version)

Moist Southern-style cornbread baked in a cast-iron skillet topped with smooth honey butter.

# List of Ingredients:

→ Dry Ingredients

01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon baking soda
06 - 3/4 teaspoon fine salt

→ Wet Ingredients

07 - 1 cup whole milk
08 - 2 large eggs
09 - 1/4 cup unsalted butter, melted and cooled
10 - 1/4 cup vegetable oil

→ For Greasing

11 - 2 tablespoons unsalted butter

→ Honey Butter

12 - 1/2 cup unsalted butter, softened
13 - 2 tablespoons honey
14 - Pinch of salt

# How to Make It:

01 - Preheat oven to 425°F. Place a 10-inch cast-iron skillet in the oven to heat while preparing the batter.
02 - In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk milk, eggs, melted butter, and vegetable oil until well combined.
04 - Pour wet ingredients into dry ingredients. Stir gently until just combined; avoid overmixing.
05 - Carefully remove the hot skillet from the oven. Add 2 tablespoons butter and swirl to coat the bottom and sides evenly.
06 - Pour the batter into the hot, buttered skillet and smooth the top surface.
07 - Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
08 - While cornbread bakes, beat softened butter with honey and a pinch of salt in a small bowl until smooth and fluffy.
09 - Let cornbread cool for 5–10 minutes before slicing. Serve warm with honey butter.

# Expert Advice:

01 -
  • Ready in just 40 minutes from start to finish
  • Perfect balance of sweet and savory flavors
  • Creates a signature crispy crust thanks to the hot skillet method
  • The honey butter adds an irresistible touch of indulgence
  • Versatile side dish that pairs beautifully with barbecue, chili, or fried chicken
  • Easy enough for beginners yet impressive for any occasion
02 -
  • Always preheat your cast-iron skillet in the oven for the crispiest crust
  • Don't overmix the batter—lumps are okay and lead to tender cornbread
  • Use real butter in both the batter and for greasing; it adds irreplaceable flavor
  • Make the honey butter ahead and let it come to room temperature for easy spreading
  • Check doneness with a toothpick at 20 minutes to avoid overbaking
  • Let the cornbread rest for 5-10 minutes before slicing for cleaner cuts
  • Store leftover honey butter in the refrigerator and use on biscuits, pancakes, or toast
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