Skillet Cornbread

Inspired by Many

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You don’t grow up in Texas without having your fair share of cornbread at family gatherings. Cornbread can go alongside just about any meal no matter the time of year or time of day. For the most part my family used the prepackaged stuff from Jiffy growing up. There’s nothing wrong with Jiffy but I’ve learned over time that there’s so much more that can be done to elevate your cornbread experience.

This recipe does not come from any one particular source. At this point I’ve combined several recipes over the years to arrive at something I find to be quite delicious.

INGREDIENTS

CORNBREAD:

  • 4 TBS canola oil

  • 2 cups cornmeal

  • ½ cup flour

  • 1 TBS baking powder

  • 1 tsp salt

  • 2 cups buttermilk

  • 2 large eggs

  • ¼ cup honey

GO FOR IT

HUMMUS:

  1. Pour canola oil into a cast iron skillet and place in oven, then preheat oven to 400°F with cast iron inside

  2. As oven and skillet heat, combine all dry ingredients into a bowl and mix

  3. Once mixed, pour buttermilk, eggs, and honey into bowl and combine

  4. When pan has heated, pull from oven and pour cornbread mixture into the cast iron skillet, using a silicon spatula to round everything out evenly

  5. Cook in oven for 30 minutes (top should be browned and if you insert a knife into it, it should come out clean, if not continue cooking, checking again every 5 minutes until done)

  6. Let cool for 10 minutes before slicing and serving

  7. Add butter and/or drizzle honey on top if desired

NOTES:

I like my cornbread pretty moist so I use 2 eggs here. However, if you like yours a bit more crumbly, then just use 1. Same goes for the honey - it’ll contribute to the sweetness and the moistness of your cornbread so it’s all about preference here but this is what I like and I think it’s pretty great.

That being said, the point of using cast iron is to get a nice crust. You preheat your pan so that it immediately starts searing as soon as you pour it in. I love how this version gives the best of both worlds in that I get a nice moist and sweeter cornbread alongside that crisp and crunchy exterior.