Pot And PantryAustin, Texas
03
Breads

Skillet Cornbread

Heating the skillet and its fat before the batter ever goes in is the one non-negotiable step. It's what gives the bottom its crackling crust.

10 min prep
25 min cook
Easy level
Serves 8

Method

  1. Heat the skillet

    Place a 10-inch cast-iron skillet with the butter inside in a 400°F oven for 8 minutes, until melted and sizzling.

  2. Mix dry ingredients

    Whisk the cornmeal, flour, sugar, baking powder, and salt in a large bowl.

  3. Mix wet ingredients

    Whisk the buttermilk, eggs, and honey in a separate bowl.

  4. Combine

    Pour the melted butter from the skillet into the wet ingredients, then stir the wet into the dry just until combined.

  5. Bake

    Pour the batter into the hot skillet and bake 20 to 22 minutes, until golden and a toothpick comes out clean.

  6. Cool briefly

    Let the cornbread rest in the skillet 5 minutes before slicing into wedges.

Kitchen note

A cold skillet gives you a pale, soft bottom instead of a crust. Don't skip the preheating step, even if it feels like an extra wait.

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