📝 About This Recipe
This recipe delivers the ultimate Southern comfort: a cornbread with a deeply caramelized, buttery crust and a tender, moist crumb. By preheating a cast-iron skillet, we achieve a legendary 'sizzle' that ensures a crunch you simply can't get in a baking pan. Balanced with a hint of honey and a touch of tang from fresh buttermilk, this is the definitive side dish for any soul-warming meal.
🥗 Ingredients
Dry Ingredients
- 1 1/2 cups Yellow Cornmeal (stone-ground preferred for texture)
- 1 cup All-Purpose Flour (sifted)
- 1/4 cup Granulated Sugar (adjust to preference for sweetness)
- 1 tablespoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
Wet Ingredients
- 1 1/2 cups Full-Fat Buttermilk (at room temperature)
- 2 Large Eggs (beaten, at room temperature)
- 1/2 cup Unsalted Butter (melted and slightly cooled)
- 2 tablespoons Honey (adds floral depth and moisture)
For the Skillet
- 2 tablespoons Unsalted Butter (to be melted in the hot skillet)
- 1 pinch Flaky Sea Salt (for topping)
👨🍳 Instructions
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1
Place a 10-inch cast-iron skillet on the middle rack of your oven and preheat to 400°F (200°C). Heating the skillet is crucial for that signature dark, crispy crust.
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2
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, sugar, baking powder, baking soda, and kosher salt until thoroughly combined and lump-free.
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3
In a separate medium bowl or large measuring cup, whisk the room-temperature buttermilk, beaten eggs, and honey until the honey is fully dissolved.
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4
Slowly pour the melted 1/2 cup of butter into the wet ingredients, whisking constantly to ensure the eggs don't scramble from the heat.
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5
Create a well in the center of the dry ingredients and pour in the wet mixture. Using a rubber spatula, gently fold the ingredients together.
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6
Stop mixing as soon as the flour streaks disappear; a few small lumps are perfectly fine and ensure a tender texture.
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7
Carefully remove the smoking hot cast-iron skillet from the oven using a heavy-duty oven mitt. Drop the remaining 2 tablespoons of butter into the skillet.
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8
Swirl the skillet so the melting butter coats the bottom and halfway up the sides. It should be bubbling and slightly browned.
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9
Immediately pour the batter into the center of the skillet. You should hear a loud sizzle—this is the crust forming instantly.
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10
Smooth the top with your spatula and sprinkle a pinch of flaky sea salt over the surface for a professional touch.
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11
Return the skillet to the oven and bake for 20-25 minutes. The top should be golden brown and a toothpick inserted into the center should come out clean.
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12
Remove from the oven and let the cornbread rest in the skillet for at least 10 minutes. This allows the steam to redistribute, making it easier to slice.
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13
Slice into wedges directly in the skillet and serve warm with extra butter and honey on the side.
💡 Chef's Tips
Always use room temperature buttermilk and eggs to prevent the melted butter from seizing and creating clumps. Do not overmix the batter; over-agitation develops gluten which leads to a tough, bread-like texture rather than a tender crumb. If you don't have buttermilk, mix 1.5 cups of whole milk with 1.5 tablespoons of lemon juice and let sit for 10 minutes. For a savory twist, fold in 1/2 cup of shredded sharp cheddar and a small tin of diced green chilies. Ensure your cast iron is well-seasoned to prevent sticking and to enhance the flavor profile of the crust.
🍽️ Serving Suggestions
Serve warm alongside a bowl of spicy Texas-style beef chili. Pair with slow-cooked collard greens and smoked ham hocks for an authentic Southern feast. Drizzle with hot honey and serve with fried chicken for a perfect sweet-and-salty balance. Use leftovers the next morning by split-griddling a wedge in butter and topping with a fried egg. Complements a cold glass of sweet tea or a crisp amber ale.