Classic Soul Food Cornbread Skillet (Printer-Friendly)

Moist Southern-style cornbread baked in cast-iron skillet, paired with rich honey butter for warmth.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon baking soda
06 - 3/4 teaspoon fine salt

→ Wet Ingredients

07 - 1 cup whole milk
08 - 2 large eggs
09 - 1/4 cup unsalted butter, melted and cooled
10 - 1/4 cup vegetable oil

→ For Greasing

11 - 2 tablespoons unsalted butter

→ Honey Butter

12 - 1/2 cup unsalted butter, softened
13 - 2 tablespoons honey
14 - Pinch of salt

# Method:

01 - Preheat oven to 425°F. Place a 10-inch cast-iron skillet in the oven to heat while preparing the batter.
02 - In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk milk, eggs, melted butter, and vegetable oil until fully combined.
04 - Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix the batter.
05 - Carefully remove the preheated skillet from the oven. Add 2 tablespoons butter and swirl to coat the bottom and sides evenly.
06 - Pour batter into the hot, buttered skillet and smooth the top with a spatula for even baking.
07 - Bake for 20-25 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
08 - While cornbread bakes, beat softened butter with honey and a pinch of salt in a small bowl until smooth and fluffy.
09 - Allow cornbread to cool for 5-10 minutes before slicing. Serve warm with honey butter.

# Expert Suggestions:

01 -
  • The outside gets crispy and buttery while the inside stays tender and moist, that perfect textural contrast that keeps you reaching for another slice.
  • Honey butter melting into warm cornbread is basically edible comfort, the kind of simple pairing that tastes expensive but costs almost nothing.
  • It comes together faster than you'd expect, ready in under an hour with minimal cleanup if you're smart about it.
02 -
  • Overmixing is the biggest mistake you can make; it's genuinely better to have a few lumps visible than to stir for an extra thirty seconds chasing perfection.
  • The hot skillet with butter is non-negotiable if you want that crispy exterior that everyone remembers; a cold pan gives you bread, but the hot skillet gives you cornbread.
03 -
  • If your skillet isn't pre-heated when you need it, you can heat the butter in the pan at 425°F for three minutes until it's foaming, and the cornbread will still turn out well.
  • Leftover cornbread stays moist in an airtight container for three days, and reheating it wrapped in foil brings back that tender crumb without drying it out.
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