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Golden Southern skillet cornbread wedges in a cast-iron pan

Southern Skillet Cornbread

Golden, tender cornbread with crisp buttery edges, baked in a hot cast-iron skillet.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 9
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Method

Ingredients
  

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 tablespoon granulated sugar optional
  • 1 cup buttermilk room temperature
  • 2 large eggs room temperature
  • 1/4 cup unsalted butter melted, plus 1 tablespoon for the skillet
  • 1 tablespoon honey optional

Method
 

  1. Heat the oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven as it heats.
  2. Whisk cornmeal, flour, baking powder, baking soda, salt, and optional sugar in a large bowl. In another bowl, whisk buttermilk, eggs, melted butter, and optional honey.
  3. Pour the wet mixture into the dry ingredients and fold just until no dry streaks remain. Do not overmix.
  4. Carefully remove the hot skillet. Add 1 tablespoon butter and swirl to coat the bottom and sides. Pour in the batter; it should sizzle at the edges.
  5. Bake 18 to 22 minutes, until the top is golden and a tester comes out with a few moist crumbs. Rest 5 minutes before cutting into 9 wedges.