📝 About This Recipe
This quintessential Southern staple features a deeply browned, crispy exterior achieved only by the searing heat of a preheated cast-iron skillet. The crumb is tender, moist, and perfectly balanced between savory corn flavor and a whisper of honey sweetness. It is the ultimate comfort food, bridge-building the gap between a side dish and a centerpiece with its rustic charm and buttery aroma.
🥗 Ingredients
Dry Ingredients
- 1 1/2 cups Yellow Cornmeal (stone-ground preferred for texture)
- 1 cup All-Purpose Flour (sifted)
- 2 tablespoons Granulated Sugar
- 1 tablespoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
Wet Ingredients
- 1 1/2 cups Buttermilk (full-fat, at room temperature)
- 2 Large Eggs (beaten, at room temperature)
- 1/2 cup Unsalted Butter (melted and slightly cooled)
- 2 tablespoons Honey (wildflower or clover)
The Skillet Prep
- 3 tablespoons Bacon Drippings or Salted Butter (for greasing the hot skillet)
👨🍳 Instructions
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1
Place a 10-inch cast-iron skillet on the center rack of your oven and preheat to 425°F (218°C). Heating the skillet is the secret to a superior crust.
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2
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt until thoroughly combined and aerated.
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3
In a separate medium bowl, whisk the room-temperature buttermilk, beaten eggs, and honey until the honey is fully dissolved into the liquid.
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4
Slowly pour the melted (but not hot) butter into the buttermilk mixture, whisking constantly to ensure the butter doesn't clump or scramble the eggs.
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5
Make a well in the center of the dry ingredients and pour in the wet mixture. Use a rubber spatula to gently fold the ingredients together.
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6
Mix only until 'just combined'—a few small lumps are perfectly fine. Over-mixing will lead to a tough, rubbery bread.
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7
Carefully remove the blazing hot skillet from the oven using heavy-duty oven mitts. Drop the 3 tablespoons of bacon drippings (or butter) into the pan.
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8
Swirl the fat around to coat the bottom and the sides of the skillet. It should be shimmering and slightly smoking.
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9
Immediately pour the batter into the center of the hot skillet. You should hear a satisfying sizzle as the edges begin to set instantly.
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10
Smooth the top quickly with your spatula and return the skillet to the oven.
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11
Bake for 20 to 25 minutes, or until the top is a deep golden brown and the edges have pulled away slightly from the sides of the pan.
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12
Insert a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
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13
Remove from the oven and let the cornbread rest in the skillet for 5-10 minutes. This allows the steam to release so the bread doesn't crumble when sliced.
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14
Slice into wedges and serve warm directly from the skillet for the best presentation.
💡 Chef's Tips
Always use room temperature buttermilk and eggs to prevent the melted butter from seizing up in the batter. For an extra-crispy bottom, use bacon grease instead of butter in the skillet; it has a higher smoke point and adds incredible depth. If you prefer a savory 'Northern-style' bread, reduce the sugar to 1 tablespoon and omit the honey. Avoid using a glass baking dish; the cast iron is essential for the heat retention that creates the signature crust. Check your baking powder freshness by dropping a pinch in hot water; if it doesn't bubble vigorously, your bread won't rise.
🍽️ Serving Suggestions
Serve warm with a generous dollop of whipped salted honey butter. Pair with a bowl of spicy Texas-style beef chili or smoky slow-cooked collard greens. Drizzle with spicy hot honey for a modern sweet-and-heat twist. Crumble leftovers into a glass of cold buttermilk for a traditional Southern snack. Serve alongside BBQ pulled pork and creamy coleslaw.