Sweet Skillet Cornbread

Total Time:
55 min
Prep:
20 min
Cook:
35 min

Yield:
6-8 servings
Level:
Easy

Ingredients
  • 1 1/3 cups yellow cornmeal
  • 1 1/3 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/8 teaspoon baking soda
  • 2 teaspoons kosher salt
  • 1 stick unsalted butter
  • 2 large eggs
  • 2 tablespoons honey
  • 3/4 cup whole milk
  • 3/4 cup sour cream
Directions

Preheat the oven to 400 degrees F. Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt in a medium bowl.

Cook 6 tablespoons butter in an 8-inch cast-iron skillet over medium heat until browned, about 5 minutes; remove from the heat. Whisk the eggs and honey in a bowl, then whisk in the milk, sour cream and browned butter. Add to the flour mixture and stir with a wooden spoon until just combined.

Heat the remaining 2 tablespoons butter in the skillet over medium heat until it foams. Remove from the heat and add the batter. Transfer to the oven; bake until the cornbread springs back when pressed, 20 to 30 minutes. Let cool 15 minutes in the skillet before slicing.

Photograph by Con Poulos


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    This recipe is featured in:

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