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Honey Butter Cornbread with Crispy Golden Edges

Honey butter cornbread bakes in a preheated cast-iron skillet at 425°F for crisp, golden edges and a tender center. A touch of honey balances the cornmeal, and a toothpick test helps you know when it is done.
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Prep Time 10 minutes
Cook Time 22 minutes
Resting 10 minutes
Total Time 42 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cornmeal yellow
  • 1 cup flour all-purpose
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt fine
  • 1 cup buttermilk
  • 2 eggs large
  • 0.33 cup honey
  • 6 tbsp butter unsalted, melted and cooled slightly
  • 1 tbsp oil neutral

Equipment

  • 1 10-inch cast-iron skillet

Method
 

  1. Heat the oven to 425°F with a 10-inch cast-iron skillet inside.
  2. Whisk the cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
  3. Whisk the buttermilk, eggs, honey, and melted butter in a medium bowl until combined.
  4. Pour the wet mixture into the dry mixture and stir just until no dry streaks remain; do not overmix.
  5. Carefully remove the hot skillet from the oven.
  6. Add the oil and swirl to coat the bottom.
  7. Pour in the batter and return the skillet to the oven.
  8. Bake for 18 to 22 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let the cornbread rest in the skillet for 10 minutes.
  10. Slice and serve.

Notes

For a tender crumb, stir just until no dry streaks remain. Store covered in the refrigerator for up to 4 days; freeze for up to 3 months. Dairy-free buttermilk and butter alternatives can be used if needed.