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Sweet Cornbread - Cast Iron Skillet
Servings 8 Wedges
Ingredients
Dry Ingredients:
- 1 Cup All Purpose Flour
- 1 Cup Yellow Cornmeal
- 2/3 Cup White Sugar
- 3 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
Wet Ingredients:
- 1 Cup Milk ( Warmed )
- 1/4 Cup Butter ( Or 4 tablespoons of butter - Melted )
- 1 Tablespoon Honey ( Optional )
- 1 Large Egg ( Room Temperature )
Extra Ingredients Needed:
- 1/2 Tablespoon Butter ( To coat the hot skillet )
- 1 to 2 Tablespoons Honey ( To slather on top of the hot cornbread )
Topping Options ( choose one ) :
- Slab of European Style Butter
- Powdered Sugar
Kitchen Supply Needed:
- 12 Inch Cast Iron Skillet
Instructions
- Pre-heat the oven at 375 degrees . Coat a cast iron skillet with some vegetable oil and place the skillet in the oven.
- Next combine all the dry ingredients. Into a large mixing bowl first add in the all purpose flour.
- Then add in the yellow cornmeal.
- And also add in the sugar.
- Add in the baking powder as well.
- Lastly add in the salt.
- Stir to combine all the dry ingredients.
- Next melt 4 tablespoons of butter in the microwave for 1 minute. Be sure to cover the bowl with a plate to prevent the butter from splattering everywhere.
- Warm the milk in the microwave for 45 seconds. Then pour the milk into a small mixing bowl.
- Also pour in the melted butter.
- Add in the honey ( optional ).
- And lastly crack in the egg. Stir to combine the wet ingredients.
- Pour the wet ingredients into the dry ingredients.
- Stir to combine the wet and dry ingredients.
- Remove the hot skillet from the oven and add in 1/2 a tablespoon of butter.
- Coat the bottom and the sides of skillet with the butter.
- Then pour the batter into the hot skillet.
- Place the skillet back into the pre-heated oven and bake for 25-30 minutes.
- Check the cornbread for doneness at the 25 minute mark. Gently press in the center of the cornbread and if it springs back then it is done.
- Remove the cornbread from the oven and let it sit on the counter for 10 minutes. Then evenly spread about 1-2 tablespoons of honey over the surface of the cornbread. It should just be a thin layer of honey. Do not over do it with the honey as it may make your cornbread too sweet. Then let sit for 2-3 minutes to allow the honey to dry up a bit and soak into the cornbread before serving.
- Cut the cornbread into wedges. Use a rubber spatula to remove the cornbread from the pan.
- Plate the cornbread and top with a slab of European Style butter.
- If you would like to serve this as a dessert you can dust your cornbread with some powdered sugar.
- Or if you would like to have this as a snack just add a glass of milk with it ! 🙂
- Any leftover cornbread can be refrigerated and then re-heat each slice in the microwave for 45 seconds before serving.
Notes
If you would like to make cornbread muffins instead then you can still use the recipe above. This recipe will make 6 cornbread muffins. Just be sure to pre-heat the oven. Coat the muffin pan with butter. Then place the pan in the oven and allow the butter to melt for 5 minutes. Remove the hot pan from the oven and pour in the batter. Fill it to the top. Place the pan back in the oven and bake for 25 minutes. Remove from the oven and place on the counter to allow it to completely cool. Once the muffins have completely cooled, it will then be easy to slide the cornbread muffins right out of the pan. Lastly, spread a thin layer of honey on top of the cornbread muffins and enjoy !
