Honey Skillet Cornbread

By Sally's Baking Recipes · 45 min

Ingredients

Instructions

1. Whisk the butter over low heat in a 9–10 inch ovenproof skillet until melted, then pour it into a medium bowl and let it cool for 5–10 minutes.
2. Preheat the oven to 400°F (204°C).
3. Whisk the honey, egg and buttermilk into the cooled butter and set aside.
4. In a larger bowl, whisk together the cornmeal, flour, baking powder, baking soda and salt. Add the wet mixture and whisk until just combined, then fold in the corn without overmixing.
5. Reheat the skillet on low for a minute or two so it is hot again.
6. Pour the batter into the hot skillet and bake for 20 minutes, until the edges and top are golden and a toothpick comes out clean from the centre.
7. Let it cool for a few minutes before slicing.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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