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5 from 1 vote

Perfectly Moist Skillet Cornbread

Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Yeast Bread Recipes and Quick Bread Recipes
Cuisine: American
Keyword: best cornbread, cornbread
Servings: 12
Author: Sweet Basil

Ingredients

  • 1 1/2 Sticks Butter unsalted
  • 1/4 Cup Honey
  • 1/4 Cup Maple Syrup
  • 2 Tablespoons Sugar
  • 2 Cups Buttermilk
  • 2 Eggs large
  • 1 1/2 Cups Cornmeal yellow
  • 1 Cup Flour
  • 1 1/2 Tablespoons Baking Powder
  • 3/4 teaspoons Salt
  • 1/2 teaspoon Baking Soda
US Customary - Metric

Instructions

  • Heat oven to 375 degrees. 
  • Heat a 12-inch cast iron skillet (or ovenproof), over medium heat and add the butter. Cook, occasionally stirring until foamy and the butter turns a deep nut brown. Immediately pour off into a large bowl to cool.
    1 1/2 Sticks Butter
  • Turn the burner off and place the skillet back on the burner.
  • Whisk the honey, maple syrup, and sugar into the butter, then whisk in the buttermilk. Once cooled, whisk in the eggs. Switch to a wooden spoon and stir in the cornmeal, flours, baking powder, salt and baking soda.
    1/4 Cup Honey, 1/4 Cup Maple Syrup, 2 Tablespoons Sugar, 2 Cups Buttermilk, 2 Eggs, 1 1/2 Cups Cornmeal, 1 Cup Flour, 1 1/2 Tablespoons Baking Powder, 3/4 teaspoons Salt, 1/2 teaspoon Baking Soda
  • If the skillet is no longer hot, reheat it briefly on the stove for a few minutes then scrape batter back into it. Bake until the top is golden brown and a toothpick comes out clean, 30 to 40 minutes. 

Notes

May be stored at room temperature for 2 days

Nutrition

Serving: 1g | Calories: 300kcal | Carbohydrates: 37g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 62mg | Sodium: 347mg | Potassium: 313mg | Fiber: 2g | Sugar: 14g | Vitamin A: 459IU | Calcium: 129mg | Iron: 1mg