Honey Skillet Cornbread
Crackly edges, tender middle, a whisper of honey. The side that steals the show.
What you'll need
- 1 cup stone-ground cornmeal
- 1 cup white whole-wheat flour
- 1 tablespoon baking powder
- 1 cup low-fat buttermilk
- 2 eggs
- 3 tablespoons honey
- 3 tablespoons olive oil, plus a little for the pan
Let's cook
- 1
Slide a cast-iron skillet into the oven and heat it to 425°F. A screaming-hot pan is the whole secret to those crispy edges.
- 2
Whisk the cornmeal, flour, and baking powder in one bowl, and the buttermilk, eggs, honey, and oil in another.
- 3
Pour the wet into the dry and stir just until combined. Lumps are good — overmixing makes it tough.
- 4
Carefully pull out the hot skillet, add a little oil so it sizzles, then pour in the batter. You should hear it hiss.
- 5
Bake 20 minutes until golden and springy. Serve in wedges straight from the pan, with a little extra honey.
Why this works
Cornbread baked in a blazing-hot cast-iron skillet is pure Southern tradition — that sizzle gives you the lacy, crunchy crust. A touch of honey and whole-grain flour make it tender and just sweet enough.
If you liked this, try
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Baked Three-Cheese Mac
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