Honey Butter Skillet Cornbread (Print Version)
# Ingredients:
→ Batter
01 -
240 g cornmeal
02 -
125 g all-purpose flour
03 -
50 g granulated sugar
04 -
12 g baking powder
05 -
2.5 g salt
06 -
240 ml whole milk
07 -
2 large eggs
08 -
60 g unsalted butter, melted (plus extra for skillet)
09 -
85 g honey
10 -
5 ml vanilla extract
11 -
90 g corn kernels (fresh, frozen, or canned, drained if applicable)
→ Honey Butter
12 -
115 g unsalted butter, softened
13 -
85 g honey
# Instructions:
01 -
Preheat oven to 200°C. Place a 25 cm cast iron skillet inside to heat thoroughly.
02 -
In a large bowl, whisk together cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
03 -
In a separate bowl, whisk whole milk, eggs, melted butter, honey, and vanilla extract until fully integrated.
04 -
Pour wet ingredients into the dry mixture, stirring gently until just incorporated. Fold in the corn kernels with a spatula.
05 -
Carefully remove the preheated skillet from the oven. Add approximately 15 g melted butter, swirling to coat the base and sides.
06 -
Pour batter into the prepared skillet, spreading evenly. Bake for 20-25 minutes until the surface is golden and a skewer inserted in the center emerges clean.
07 -
While baking, combine softened butter and honey in a small bowl, beating until light and fluffy.
08 -
Allow cornbread to cool for a few minutes in the skillet. Slice and serve warm with a generous portion of honey butter.
# Notes:
01 -
For extra depth of flavor, use high-quality honey and allow the butter to soften fully before mixing.
02 -
Ensure the skillet is properly preheated for a crisp golden crust.