Cast Iron Skillet Cornbread with Hot Honey Butter

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/3 cup melted unsalted butter
• 2 large eggs
• 1/4 cup unsalted butter (for hot honey butter)
• 1/4 cup honey
• 1 teaspoon hot sauce

Steps

1. 1 Preheat oven to 425°F. Place a 10-inch cast iron skillet in the oven to heat up.
2. 2 In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. 3 In another bowl, mix buttermilk, melted butter, and eggs. Pour into dry ingredients and stir until just combined.
4. 4 Carefully remove hot skillet from oven and coat with butter. Pour batter into skillet.
5. 5 Bake for 20-25 minutes, until golden brown and a toothpick comes out clean.
6. 6 While cornbread bakes, make hot honey butter: melt butter, mix with honey and hot sauce to taste.
7. 7 Remove cornbread from oven and let cool for 5 minutes before drizzling with hot honey butter.

Equipment

• 10-inch cast iron skillet
• Mixing bowls
• Whisk
• Measuring cups and spoons

Variations

• Add 1/2 cup grated cheese to the batter for cheesy cornbread.
• Stir in jalapeños for a spicy kick.

Substitutions

• Use milk with 1 teaspoon vinegar or lemon juice if out of buttermilk.
• Substitute coconut oil for butter for a dairy-free option.

Pairings

• Perfect with a hearty beef stew.
• Great alongside crispy fried chicken.

Nutrition

Tips

• For extra crispy edges, don't skip preheating the skillet.
• Adjust hot sauce to your spice preference.

Storage

Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in a warm oven to maintain texture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and warm in the oven.

Serving Suggestions

• Serve with chili or as a side to barbecue.
• Pair with a creamy coleslaw for a balanced meal.

FAQ