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This pours the batter into a cast iron skillet that's been preheated in the oven with butter already melted inside, a classic Southern technique that gives the bottom crust an instant sizzle and deep golden color the moment it hits the pan. A generous swirl of honey stirred into the wet ingredients, rather than drizzled on after baking, bakes right into the crumb for sweetness in every bite.
Per serving
220kcal
Calories
5g
Protein
32g
Carbs
8g
Prep Time
10 min
Cook Time
25 min
Servings
8 people
Difficulty
easy
Fat
1g
Fiber
10g
Sugar
Follow step-by-step with voice guidance.
Preheat the oven to 220°C (425°F) and place a cast iron skillet inside to heat while you prepare the batter.
In a large bowl, combine the cornmeal, flour, baking powder, and salt.
In a separate bowl, whisk together the buttermilk, egg, melted butter, and honey.
Add the wet ingredients to the dry ingredients and stir just until combined.
Carefully remove the hot skillet from the oven and add a small pat of butter, swirling to coat the bottom.
Pour the batter into the hot skillet, where it should sizzle slightly on contact.
Bake for 20 to 25 minutes, until golden brown and a toothpick inserted into the center comes out clean.
Let cool for 5 minutes before slicing and serving warm, drizzled with extra honey if desired.
Preheat the Skillet First: Pouring the batter into a hot, buttered skillet gives the bottom crust an instant sizzle and deep golden color that a room temperature pan can't achieve. Don't Overmix the Batter: Stirring just until combined keeps the cornbread tender rather than tough and dense. Use Real Buttermilk: Its tang and acidity react with the baking powder to give the cornbread better rise and a more tender crumb than regular milk.
It's the traditional choice and gives the best crispy bottom crust, but a regular greased baking pan works too, just without quite the same sizzling crust effect.
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