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Sweet Buttermilk Cast Iron Skillet Cornbread

Cornbread exactly as it should be- subtly sweet with a crunchy edge and moist fluffy inside

Equipment

  • 9" cast iron skillet

Ingredients

  • 1 c flour
  • 3/4 c cornmeal
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 c butter melted
  • 1/4 c vegetable oil
  • 1 1/4 c buttermilk
  • 2 eggs
  • 1/2 c sugar
  • 1/4 c honey
  • 1/2 c creamed corn drained ( and optional)

Instructions

  • Place a 9" cast iron skillet on a middle rack in the oven and preheat to 350
  • In a small bowl, mix flour, cornmeal, baking soda, baking powder, and salt
  • In a large bowl, combine melted butter, vegetable oil, buttermilk, eggs, sugar, and honey. Incorporate dry ingredients into the wet ingredients. Avoid overmixing to prevent the batter from becoming tough- only mix until there are no more dry spots
  • Fold in the creamed corn if desired
  • Carefully remove the hot cast iron skillet and coat the inside with butter. Pour in batter and replace into oven
  • Bake for 25 minutes or until a toothpick can be poked into the center and come out clean
  • Serve with butter and honey

Notes

This recipe is a combination of several other recipes. If using a smaller, or square shaped baking pan, use 1 tsp of baking soda to prevent from overflowingÂ