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Recently I made a batch of Slow Cooker Pumpkin Chili to welcome Madison home for a weekend visit, so naturally, I had to make cornbread. Cornbread and chili are made for each other. The sweetness of the cornbread balances out the spiciness of the chili and leaves you feeling, in that moment, like everything is right with the world!
I don't think I know anyone who doesn't like cornbread, but for as many people as there are that like cornbread, there are probably that many variations of it. Cornbread comes in all different shapes, flavors, and textures. If you like a sweeter cornbread with a moister, cake-like texture, then this recipe is for you! On the other hand, if you prefer a traditional southern cornbread, this recipe might disappoint.
If you aren't sure where you stand on cornbread politics, I recommend giving this recipe a try. The beautiful golden color puts a smile on your face, while the sweet corn cake dances deliciously on your taste buds and goes down easily. This moist cake won't stick to the roof of your mouth, and when you cut that first slice out of it, it looks like a giant Pac-Man! What's not to love?! <smile>
Another good thing about this cornbread recipe is how very easy it is to make. There's no need to take up space in your pantry with boxes of mix. This recipe mixes up almost as easily as a box mix, but tastes about a gazillion times better! It's true! Let me show you...
If you prefer, scroll down past the photo tutorial to find the ingredient list and recipe instructions together in one place.
Put your round 10.25" cast-iron skillet into the oven and set the oven temperature to 400°F. Leave the skillet in the oven while it is preheating. This will heat up the skillet which is key to getting a nice crispy outside on this cornbread.
Whisk all the dry ingredients together. Whisk all the wet ingredients together. Then pour the wet ingredients into the dry and mix by hand just until combined. You don't want to over mix. It will be a little clumpy. Let the mixture rest for about 10 minutes.
When the oven is preheated, carefully remove the cast-iron skillet (it's HOT!!) and add a tablespoon of butter to the skillet. It will sizzle and melt...
and then pour in the cornbread batter.
Put the skillet back in the oven and bake for 20 minutes until golden and a tooth pick inserted in the center comes out clean.
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Skillet Cornbread Recipe
- 1 1/4 cups yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup Honey Granules (I use Tate + Lyle)
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 4 tablespoons unsalted butter, melted
- 1 cup milk
- 1 egg
- 1 tablespoon unsalted butter
- Place an oven-safe, 10.25" round, cast-iron skillet into the oven and turn the oven on to 400°F. The skillet will get nice and hot while the oven is preheating. This will help achieve the nice crispy outside on the cornbread.
- In a large mixing bowl combine 1 1/4 cups yellow cornmeal, 1 cup all-purpose flour, 1/2 cup Honey Granules, 1 tablespoon baking powder, and 1/2 teaspoon kosher salt. Whisk to mix well.
- In a microwave safe bowl or large measuring cup, melt 4 tablespoons butter. Add 1 cup of milk and 1 egg. Whisk to combine.
- Pour wet ingredients into dry and gently mix until until just combined. Allow the mixture to sit, undisturbed, for about 10 minutes.
- Remove the skillet from the oven and put 1 tablespoon of butter into the skillet. It will sizzle and melt pretty quickly. Add the cornbread batter to the skillet and spread evenly. Put the skillet back into the oven and bake for 20 minutes until golden and a toothpick inserted in the center comes out clean. Enjoy!
Prep Time: 20 mins.
Total time: 40 mins.
Tags: Skillet Cornbread Recipe, Cast-Iron Skillet, Honey, Sweet, Cake, Baking, Southern, Bread, Easy Recipe, Life Tastes Good