Description
Golden cast iron cornbread with crisp edges, a tender fluffy center, and a touch of honey sweetness—simple, comforting, and perfect with savory meals.
Ingredients
1/2 cup unsalted butter
1 1/2 cups buttermilk
1 cup cornmeal
2 large eggs
3 tbsp honey (or to taste)
1/2 tsp fine salt
1 pinch cayenne pepper
1 cup self-rising flour
Instructions
- Preheat the oven to 400°F (200°C).
- Place the butter in a 9-inch cast iron skillet and set it in the oven until melted. Carefully remove and set aside.
- In a large bowl, whisk together buttermilk, cornmeal, eggs, honey, salt, and cayenne pepper.
- Add the self-rising flour and about half of the melted butter from the skillet. Whisk until smooth.
- Pour the batter into the hot skillet over the remaining melted butter.
- Bake for about 25 minutes, until a toothpick inserted into the center comes out clean.
- Cool briefly, slice, and serve warm.
Notes
The hot skillet creates crisp, golden edges.
Add cheese, jalapeños, or corn kernels for variations.
If using all-purpose flour, add baking powder and salt to substitute for self-rising flour.
Reheat in a skillet to restore crispness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 8 g
- Sodium: 360 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg
