I love this recipe because it comes together quickly and uses basic ingredients I usually already have. The buttermilk gives it a soft texture, the honey adds just enough sweetness, and the cast iron skillet makes the cornbread beautifully golden. It’s inexpensive, reliable, and pairs perfectly with everything from chili to grilled meats.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
½ cup unsalted butter 1 ½ cups buttermilk 1 cup cornmeal 2 large eggs 3 tablespoons honey, or to taste ½ teaspoon fine salt 1 pinch cayenne pepper 1 cup self-rising flour
Directions
I start by preheating the oven to 400°F (200°C). I place the butter into a 9-inch cast iron skillet and set it in the oven just long enough for the butter to melt. Once melted, I carefully remove the skillet and set it aside.
In a large bowl, I whisk together the buttermilk, cornmeal, eggs, honey, salt, and cayenne pepper until well combined. I add the self-rising flour and about half of the melted butter from the skillet, then whisk again until the batter is smooth.
I pour the batter directly into the hot skillet over the remaining melted butter. This helps create those crisp, flavorful edges I love so much.
I bake the cornbread until a toothpick inserted into the center comes out clean, which usually takes about 25 minutes. Once baked, I let it cool briefly before slicing and serving.
Servings and Timing
This recipe makes about 8 servings.
Prep Time: 10 minutes Cook Time: 25 minutes Total Time: about 35 minutes
Variations
I sometimes add a handful of shredded cheese or chopped jalapeños for a savory twist. When I want it sweeter, I add a little extra honey. I’ve also mixed in corn kernels for added texture and bursts of sweetness.
Storage/Reheating
I store leftover cornbread wrapped tightly or in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, I warm slices in the oven or microwave until just heated through. I also like reheating it in a skillet to bring back some crispness.
FAQs
Why use a cast iron skillet?
I use cast iron because it holds heat well and creates crispy edges that regular pans can’t match.
Can I use regular milk instead of buttermilk?
I prefer buttermilk, but I can substitute milk with a splash of vinegar or lemon juice if needed.
Is this cornbread sweet?
It has a mild sweetness from the honey, which I find perfectly balanced.
Can I make this ahead of time?
Yes, I often bake it earlier in the day and reheat it before serving.
What if I don’t have self-rising flour?
I can use all-purpose flour with added baking powder and salt as a substitute.
Can I make this gluten-free?
I use gluten-free flour and cornmeal blends when needed, though the texture may vary slightly.
Why add cayenne pepper?
I add just a pinch for subtle warmth without making it spicy.
Can I double the recipe?
I can double it, but I use a larger skillet or bake in two pans.
How do I know when it’s done?
I check with a toothpick, and when it comes out clean, the cornbread is ready.
What dishes go well with this cornbread?
I love serving it with chili, barbecue, soups, or stews.
Conclusion
This Cast Iron Cornbread is one of my go-to side dishes because it’s easy, comforting, and always crowd-pleasing. I love the crisp edges, tender center, and hint of sweetness that make it so satisfying. It’s a recipe I’m always happy to bring to the table, whether it’s a casual dinner or a big gathering.
