Cast Iron Skillet Cornbread
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This Cast Iron Cornbread is made with brown butter and honey in a cast iron skillet. It's an easy-to-make, slightly sweet cornbread that will be your go-to whether you're making chili, pulled pork from braised country style ribs, or cornbread stuffing.
Servings: 12
Calories: 202kcal
Equipment
- 1 9 inch cast iron skillet
Ingredients
- ½ cup (1 stick, 8 tablespoons, or 113 grams unsalted butter
- 1 cup (160 grams) fine yellow cornmeal
- 1 cup (125 grams) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 cup (245 grams) buttermilk
- 1 large egg
- ¼ cup (84 grams)honey
- ½ cup corn kernels fresh or frozen
- ¼ cup finely chopped green onions or chives
Instructions
- Heat your oven to 400℉.
- Brown the butter in the cast iron skillet. To brown butter, melt the butter slowly until the popping stops and the butter solids have just started to brown. Remove the pan from the heat, and let it cool slightly as you make the cornbread batter.½ cup (1 stick, 8 tablespoons, or 113 grams unsalted butter
- Whisk all of the dry ingredients together in a large bowl.1 cup (160 grams) fine yellow cornmeal, 1 cup (125 grams) all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, ½ teaspoon baking soda
- Measure out the buttermilk in a 2 or 4 cup glass measuring cup. Then add the egg and honey to the measuring cup and beat the liquid ingredients together lightly.1 cup (245 grams) buttermilk, 1 large egg, ¼ cup (84 grams)honey
- Add the liquid ingredients from the measuring cup and the brown butter to the dry ingredients, scraping out the butter with a silicone spatula. Stir only until you can no longer see any pockets of flour.
- Add in the corn kernels and chopped green onions and stir gently. Do not over mix.½ cup corn kernels, ¼ cup finely chopped green onions or chives
- Add the cornbread batter to the cast iron skillet, being careful if the skillet is quite warm. Smooth out the top as much as you can with your spatula.
- Turn down the oven to 350℉ and bake for 20 to 25 minutes until a toothpick inserted into the center comes out clean.
- Let cool for at least 10 minutes before serving, but this brown butter cornbread is best when still warm. Enjoy!
Notes
Cornbread is a quick bread made with chemical leaveners instead of yeast. The ingredients mostly follows the typical quick bread baking ratio, and it's put together using the typical muffin method.
Browning the butter adds a nutty sweetness to the recipe. And baking your cornbread in the same cast iron skillet saves you from washing an extra baking pan!
Cornmeal comes as fine, medium, and coarsely ground. A fine grind yellow corn meal will give you the softest, cake-like texture and classic yellow color. Feel free to sub in a medium grind or even white corn meal in this recipe.
Buttermilk adds tang to balance out the sweetness in the honey cornbread. Sub in milk or make homemade buttermilk with milk and a tablespoon of vinegar.
Feel free to sub in other mix-ins in place of the corn kernels and green onion. Bacon, chopped red pepper or jalapeno peppers are all great alternatives.
Nutrition
Calories: 202kcal | Carbohydrates: 26g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 388mg | Potassium: 107mg | Fiber: 2g | Sugar: 7g | Vitamin A: 313IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg