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Honey Skillet Cornbread
Preheating the skillet is the one step that makes this cornbread — it's what gives the bottom and edges that deep, crackling crust as soon as the batter hits the pan.
Method
Preheat the skillet
Place a 10-inch cast-iron skillet in the oven and preheat to 400°F (200°C).
Mix the dry ingredients
Whisk together the cornmeal, flour, baking powder, baking soda, and salt.
Mix the wet ingredients
In a separate bowl, whisk the buttermilk, eggs, honey, and melted butter.
Combine
Pour the wet ingredients into the dry and stir just until combined — a few lumps are fine.
Bake
Carefully remove the hot skillet, add a pat of butter to coat the bottom, then pour in the batter. Bake for 20–25 minutes, until golden and a toothpick comes out clean.
Serve
Let cool for 5 minutes, then slice and serve warm with extra honey and butter.
Kitchen notes
No cast iron on hand? A 9-inch round cake pan works too, though the crust won't be quite as crisp. This cornbread also freezes well, wrapped tightly, for up to a month.
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