Dessertschewoutloud4.6
Sweet Honey Cornbread
This honey cornbread is tender and moist, while slightly crisp on the exterior, thanks to the cast iron skillet! Simply amazing fresh out of the oven. Perfect with chili, soups, stews, or BBQ!
👥 10 Servings⏱️ Prep & Cook: 29 min⏳ Prep: 15 min🔥 Cook: 14 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- oven
- whisk
- bowl
- spatula
📝 Preparation Steps
1
Preheat oven to 375F, with rack on lower-middle position. Grease your cast iron skillet and set aside.
2
Whisk
3
In a large bowl, combine cornmeal, flour, baking powder, sugar, and salt. Whisk together well.
baking powder1 tablespoon
4
Fold
5
In a separate bowl, whisk together milk, eggs, butter, honey, and vanilla.
large eggs (room temp)2
6
Use rubber spatula to gently fold wet and dry ingredients together until just incorporated; do not over-mix or over work the batter.
7
Bake
8
Pour batter into greased cast iron skillet and bake ⏱️ 20-30 minutes until golden brown; actual bake time will depend on width of your skillet. If top browns too quickly, cover loosely with foil and continue baking.
9
Be sure to start checking for doneness after ⏱️ 20 minutes. Cornbread is done when toothpick inserted in center has a few tender crumbs attached to it. Do not bake until toothpick comes out completely clean, as that may turn out dry.
10
Serve
11
Drizzle melted butter over the top, allowing it to soak into the cornbread, and serve while warm. Or serve with pats of softened butter on top.
Nutrition Facts
calories
272 kcal
fat Content
10.2 g
serving Size
1 serving
fiber Content
1.4 g
sugar Content
20.7 g
sodium Content
500.3 mg
protein Content
4.6 g
trans Fat Content
0.3 g
cholesterol Content
61 mg
carbohydrate Content
41.2 g
saturated Fat Content
5.9 g
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