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Golden skillet cornbread with a crispy browned honey butter crust in a seasoned cast iron skillet.

Golden Skillet Cornbread

Rebecca Blumer
Discover the secret to perfect skillet cornbread with a honey-butter sear and a moist center. This Southern-style recipe ensures a crunchy golden crust and a tender crumb in every bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Soaking Time 10 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Southern American
Servings 8 wedges
Calories 210 kcal

Equipment

  • 9-inch cast iron skillet
  • Mixing Bowls
  • Sifter

Ingredients
 

  • 1 1/4 cups Milk
  • 1 cup Cornmeal
  • 1 cup All-purpose flour
  • 4 teaspoons Baking powder
  • 3/4 teaspoon Kosher salt
  • 2 large Eggs, beaten
  • 1/4 cup Unsalted butter, melted
  • 1 tablespoon Vegetable oil

Instructions
 

Heat the skillet and hydrate the cornmeal

  • Set a 9-inch cast iron skillet in the oven and preheat to 425 degrees F (220 degrees C). Ensure the skillet gets thoroughly hot to achieve a crunchy crust.
  • Stir the milk and cornmeal together in a small bowl until every grain is wet. Let it soak for 10 minutes to soften the grit for a moist crumb.

Mix the batter gently, but with intention

  • Sift the all-purpose flour, baking powder, and kosher salt into a large mixing bowl to ensure the leavening agent is evenly distributed.
  • Pour the soaked cornmeal mixture, beaten eggs, and melted butter into the bowl. Beat for about 1 minute until the batter appears smooth and glossy.

Sizzle, then bake until golden

  • Carefully remove the hot skillet from the oven. Add the vegetable oil and swirl to coat the bottom and sides, pouring off any excess.
  • Immediately pour the batter into the hot skillet. Listen for the sizzle that indicates the crust is forming on contact.
  • Slide the skillet back into the oven and bake for 18 to 23 minutes. The edges should be dark golden brown and a toothpick inserted into the center should come out clean.

Notes

Safety Tip: Always use high-quality oven mitts when handling the cast iron skillet, as it must be screaming hot to create the proper crust.
Storage Tip: To keep the cornbread moist, wrap it tightly in plastic wrap or store it in an airtight container once it has fully cooled.
Reheating Tip: Revive the crispy bottom by reheating slices in a dry skillet over medium heat or in a toaster oven rather than a microwave.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 210kcalCarbohydrates: 28gProtein: 5gFat: 9gSaturated Fat: 4.5gCholesterol: 55mgSodium: 450mgPotassium: 180mgFiber: 1.5gSugar: 3gVitamin A: 250IUCalcium: 120mgIron: 1.8mg
Keyword cast iron cornbread, honey butter cornbread, skillet cornbread
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