Description
This moist and fluffy cornbread is sweetened with sugar and honey, baked to golden perfection in a cast-iron skillet — a classic Southern side dish with irresistible flavor.
Ingredients
1 cup all-purpose flour
¾ cup yellow cornmeal
½ teaspoon salt
½ teaspoon baking soda
2 teaspoons baking powder (reduce to 1 tsp if using a baking dish)
½ cup (1 stick) unsalted butter (reserve 1 tbsp for skillet)
¼ cup vegetable oil
1 cup granulated sugar
⅓ cup honey
2 large eggs
1¼ cups buttermilk
Instructions
Preheat oven to 375°F (190°C). Place a 9×9-inch cast-iron skillet inside to preheat.
In a mixing bowl, whisk together flour, cornmeal, salt, baking soda, and baking powder.
Melt butter (reserving 1 tbsp for greasing) and mix with oil, sugar, and honey in a large bowl until smooth.
Add eggs and buttermilk; whisk until fully combined.
Gently fold dry ingredients into wet mixture until just combined—do not overmix.
Remove skillet from oven, grease with reserved butter, and pour in the batter.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in skillet for 5–10 minutes before slicing and serving.
Notes
For a savory twist, add chopped jalapeños or shredded cheese.
If baking in a non-preheated square pan, reduce baking powder to 1 teaspoon and skip skillet preheating.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Bread / Side
- Method: Baked (Skillet)
- Cuisine: American / Southern
