Description

A rustic, golden-brown cornbread baked in a hot cast iron skillet for a shatteringly crisp crust and tender interior, finished with a warm honey drizzle.

Ingredients

Scale

1 cup (120g) medium-ground yellow cornmeal
1/2 cup (65g) all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup (115g) unsalted butter, melted (divided)
1/3 cup (110g) honey (for batter)
1/4 cup (85g) mild honey (for drizzle, e.g., clover or orange blossom)
2 large eggs, room temperature
1 cup (240ml) whole milk (or buttermilk)

Instructions

Preheat oven to 425°F (220°C). Place a 10-inch cast iron skillet in the oven and heat for at least 15 minutes until screaming hot.
In a medium bowl, whisk together the cornmeal, flour, baking powder, and salt.
In a large bowl, whisk the melted butter, honey, eggs, and milk until smooth.
Pour the dry ingredients into the wet ingredients and gently fold together until just combined. Do not overmix.
Carefully remove the hot skillet from the oven. Brush the inside with remaining melted butter.
Pour the batter into the hot skillet (it will sizzle).
Bake for 20-25 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from oven and let cool in the pan for 10 minutes.
Warm the drizzle honey slightly and drizzle over the top. Slice into wedges and serve immediately.

Notes

Ensure the cast iron skillet is preheated to create a crispy crust. Do not overmix the batter to avoid a tough texture. If using salted butter, taste the batter before adding extra salt. For a gluten-free version, swap all-purpose flour for a 1:1 gluten-free blend.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 22
Sodium: 320
Fat: 12
Saturated Fat: 6
Carbohydrates: 40
Fiber: 2
Protein: 5

Keywords: cornbread, cast iron, honey drizzle, southern recipe, dessert, comfort food, gluten-free option