Teresa's Recipes
Southern-Style Skillet Cornbread
Indulge in the warm, comforting flavors of traditional Southern-style cornbread, baked to perfection in a cast iron skillet. This cornbread boasts a crispy, golden crust and a tender, moist interior, making it the perfect accompaniment to any meal or a delightful snack on its own. With a hint of sweetness from honey and a rich tang from buttermilk, each bite will transport you to the heart of Southern kitchens. Historically, cornbread has been a staple in Southern cuisine since the Native Americans introduced corn to European settlers, and it has since evolved into a beloved dish enjoyed by many.
Ingredients
- 1/4 cup, melted Unsalted butter
- 1/4 cup Honey
- 1 cup Buttermilk
- 2, large Eggs
- 1 teaspoon Salt
- 1 tablespoon Baking powder
- 1 cup All-purpose flour
- 1 cup Cornmeal
Dietary Notes
- Servings: 8
- Dish Type: Side Dish
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Calories: 180
- Fat: 7g
- Carbs: 25g
- Protein: 4g
- Sodium: 350mg
- Sugar: 5g
Instructions
- Preheat your oven to 425°F (220°C) and place a 9-inch cast iron skillet inside to heat while you prepare the batter.
- In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt until combined.
- In a separate bowl, whisk together the eggs, buttermilk, honey, and melted butter until smooth and well-blended.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Carefully remove the hot skillet from the oven (use oven mitts!). Pour the cornbread batter into the skillet, spreading it evenly.
- Return the skillet to the oven and bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool in the skillet for about 10 minutes before slicing and serving. Enjoy it warm with a pat of butter or a drizzle of honey.
Tips
- For added flavor, consider mixing in some cooked bacon or jalapeños to the batter.
- You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and healthier option.
- Store any leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.