Skillet Cornbread
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Skillet Cornbread
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The perfect cast iron skillet cornbread with irresistibly crispy edges and a fluffy, tender crumb in the middle. Quick and easy too!
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Ingredients
- 8 tablespoons unsalted butter divided
- 1 cup plain greek yogurt
- ½ cup milk I used 1%; use whole if you have it
- ¼ cup honey
- 2 large eggs
- 1 ½ cups medium or coarse ground cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 ¼ teaspoons kosher salt
- More butter and honey optional for serving
Instructions
- Melt the butter in a small bowl and let cool to room temperature.
- In a medium bowl, whisk together the yogurt, milk, honey, and eggs, until smoothly combined.
- In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Pour the wet ingredients into the dry ingredients and stir gently, just until you only have a few streaks of flour remaining. Pour in 7 tablespoons of the butter (reserve the remaining tablespoon for the skillet—you can eyeball it). Fold gently, just until combined. Let the batter rest while you preheat the oven (the resting time will make your cornbread even more tender! You can also refrigerate it overnight at this point; let come to room temperature prior to baking).
- Place a rack in the center of your oven. Place a 10-inch cast iron skillet on the rack and preheat the oven to 425°F with the skillet in it.
- Very carefully remove the hot skillet from the oven. Reduce oven temperature to 375°F. Coat the bottom and sides of the hot skillet with the remaining 1 tablespoon butter.
- Carefully pour the batter into the buttered skillet and transfer the skillet back to the center rack. Bake until the center of the cornbread is firm to the touch and a toothpick inserted in its center comes out clean, 22 to 25 minutes. Let cool 10 or so minutes, then slice and serve right from the skillet with additional butter and honey.
Notes
- TO STORE: Keep skillet cornbread in an airtight container in the refrigerator for up to 4 days.
- TO FREEZE: Store this cornbread for up to 6 months in the freezer. Let it cool completely, then wrap the slices tightly in a layer of plastic and place them in a freezer bag or airtight container. Thaw overnight in the fridge before serving.
- TO REHEAT: Let the cornbread come to room temperature on the counter before serving or reheat it in a 350 degree F oven until warm.
- TO STORE: Keep skillet cornbread in an airtight container in the refrigerator for up to 4 days.
- TO FREEZE: Store this cornbread for up to 6 months in the freezer. Let it cool completely, then wrap the slices tightly in a layer of plastic and place them in a freezer bag or airtight container. Thaw overnight in the fridge before serving.
- TO REHEAT: Let the cornbread come to room temperature on the counter before serving or reheat it in a 350 degree F oven until warm.
Nutrition Information
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Serving
1(of 10)
Calories
283kcal
(14%)
Carbohydrates
38g
(13%)
Protein
7g
(14%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
58mg
(19%)
Potassium
257mg
(7%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
351IU
(7%)
Vitamin C
0.04mg
(0%)
Calcium
92mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Serving | 1(of 10) | |
| Calories | 283kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 58mg | 19% |
| Potassium | 257mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 351IU | 7% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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