Skillet-Baked Cornbread
Skillet-Baked Cornbread bakes up with crisp, buttery edges and a tender, moist crumb. A touch of honey rounds out the gentle heat from cayenne, while buttermilk adds tang that keeps each slice flavorful on its own. Serve warm alongside chili, barbecue, or roasted meats, or enjoy it as a comforting snack with extra honey or butter.
- Prep10 min
- Cook25 min
- Serves8
- DifficultyEasy
- 1
Preheat the oven to 400 degrees F (200 degrees C).
- 2
Melt butter in a 9-inch cast iron skillet. Turn off the heat, then set the skillet aside.
- 3
Whisk buttermilk, cornmeal, eggs, honey, salt, and cayenne pepper together in a large bowl. Add flour and 1/2 of the butter from the pan and whisk again. Pour the batter over the remaining butter in the skillet.
- 4
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Let it cool briefly before slicing.
- Calories 321.0 kcal Moderate
- Protein 5.8 g Moderate
- Carbs 37.66 g Moderate
- Total Fat 16.11 g High
- Saturated Fat 9.27 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 81.95 mg High
- Sodium 295.83 mg Moderate
- Fiber 2.27 g Low Source
- Sugar 8.48 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 105.24 mg Low Source
- Iron 1.29 mg Low Source
- Potassium 79.53 mg Low Source
- Vitamin A 39.97 mcg_rae Low Source
- Vitamin C 0.46 mg Low Source
- Vitamin D 0.75 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
- Corn 🌽
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