Honey-Buttermilk Skillet Cornbread
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 330
- Total Fat
- 15
- Saturated Fat
- 9
- Carbohydrates
- 46
- Dietary Fiber
- 2
- Sugar
- 19
- Protein
- 6
- Cholesterol
- 81
- Sodium
- 269
- Total: 50 min
- Active: 15 min
Ingredients
1 cup cornmeal
1 cup whole-wheat flour
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup buttermilk, at room temperature
1/2 cup honey
2 large eggs, at room temperature
1 stick (8 tablespoons) unsalted butter, melted
Butter or milk, for serving, optional
Directions
- Preheat the oven to 375 degrees F. Put a 10-inch cast-iron skillet in the oven and allow to heat until very hot, about 8 minutes.
- Whisk the cornmeal, flour, baking powder, salt and baking soda in a large bowl. Whisk the buttermilk, honey, eggs and 6 tablespoons of the butter in a second bowl. Make a well in the center of the dry ingredients and pour in the wet. Fold to combine.
- Carefully remove the hot skillet from the oven, add the remaining 2 tablespoons of butter and pour in the batter. Return the skillet to the oven and bake until golden with a crisp crust, 30 to 35 minutes.
- Enjoy immediately slathered with butter, or for breakfast covered with sweet milk!