Sweet Skillet Cornbread

  • Level: Easy
  • Total: 55 min
  • Prep: 20 min
  • Cook: 35 min
  • Yield: 6-8 servings
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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


  1. Preheat the oven to 400 degrees F. Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt in a medium bowl.
  2. 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.
  3. 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.
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