This post may contain affiliate links. Please read my privacy policy.
Skillet Corn Bread - the easiest and most delicious corn bread recipe ever. Made in a skillet and bake in oven and served with whipped honey butter!
I have always loved corn bread, and I enjoy it very much, especially with a spread of whipped honey butter.
I love the warm, fluffy corn bread, especially when they are hot off the oven, plus I can have them for breakfast, brunch, lunch and dinner.
I usually have corn bread whenever I have American BBQ, or at little G’s favorite Soupplantation.
I always ask for seconds, but I don’t have to anymore as I can now make it at home, with this easy and fuss-free skillet corn bread.
The recipe is from Food Network.
It works well.
While you wait for the corn bread to bake in the oven, make your whipped honey butter by whipping (with mixer or by hand).
Easy peasy!
Frequently Asked Questions
This recipe is only 417 calories per serving.
What To Serve With Skillet Corn Bread
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Skillet Corn Bread
Ingredients
- 1 1/4 cups coarsely ground cornmeal
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/3 cup whole milk
- 1 cup buttermilk
- 2 eggs, lightly beaten
- 8 tablespoons unsalted butter, melted
Whipped Honey Butter:
- 1/4 lb (113g) butter, softened
- 1 1/2 tablespoons honey
Instructions
- Preheat the oven to 425°F (218°C) and place a 9-inch (23 cm) cast iron skillet inside to heat while you prepare the batter.
- In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Gradually whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later.
- Carefully remove the hot skillet from the oven and reduce the oven temperature to 375°F (190°C). Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, about 20 to 25 minutes. Allow to cool for 10 to 15 minutes.
- Make the whipped honey butter by whipping the butter and honey together until fluffy and light, using either a mixer or your hands. Serve the cornbread warm with the honey butter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Use an 8 ” square baking pan in place of a skillet
I am over the moon that l have found a decent foodie page and they tell you what you can substitute for another. I was looking at your corn bread recipe l have no skillet what other utensil can l use can l use a baking tin. Please keep your recipes coming .thank you
Thanks Trena for your support.
Milk & lemon juice. Measure out the same measure for buttermilk, just using milk & add lemon juice,
Buttermilk isn’t available in other countries – what can be used as a substitute, plain yoghurt perhaps?
You can make your own. One cup milk. Add either couple tablespoons of fresh squeezed lemon or white vinegar. Stir to combine and you have homemade buttermilk or soured milk for whatever recipe calls for it. There might be other recipes to make homemade buttermilk, but this is what I do to make the sour milk. Works well ?
Thanks Nora for your pointer on buttermilk!
You can make your own Buttermilk by mixing 1 T lemon juice or White Vinegar with 1 Cup Milk…stir & let sit 5-10 minutes :)
Thanks Elizabeth for the buttermilk recipe. :)