Had a pot of bean soup cooking away on the stove all day today and thought that a nice skillet of cornbread would be good along side of it. I love things cooked in cast iron skillets especially cornbread! It turns out nice and crunchy on the edges and moist on the inside. I like my cornbread on the sweet side, so I add a little brown sugar, honey and regular sugar and it turns out perfect!
Serve it while it's still warm with butter and honey. MMMmmmmm.
adapted from Honey Corn Muffins, Baked Explorations
- ¼ cup (1/2 stick) butter
- 2 eggs
- 1/2 cup buttermilk
- 1/2 cup Greek yogurt
- ¼ cup honey
- 1¼ cups yellow cornmeal
- ¾ cup all-purpose flour
- ¼ cup packed brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- Melt the butter in a saucepan over low heat.
- While the butter melts, whisk together the eggs, milk and honey. Stir in the butter when cool (but still liquid).
- In a separate bowl, whisk together the cornmeal, flour, brown sugar, granulated sugar, baking powder, and salt.
- Create a well in the center of the dry ingredients, and pour in the wet ingredients.
- Stir until just combined.
- Preheat oven 400 degrees. Spray 10" skillet with cooking spray and add 1 T butter. Place in preheated oven until butter melts (3-4 minutes)
- Take skillet out of oven and pour in cornbread batter. Place in 400 degree oven and bake for 15-20 minutes.