My favorite Skillet Cornbread Recipe is a soft slightly sweet southern style cornbread. A take on the old southern classic includes honey to give it just the right amount of sweetness without tasting like a cake. It still has a crumble, but retains more moisture with the addition of sour cream and buttermilk for a lighter texture than old school more dense cornbread recipes.
Tips for this Iron Skillet Cornbread
- Use a 9 or 10 inch seasoned cast iron skillet.
- Brown the butter on the stovetop first, then mix it into the batter.
What Can I Use if I Don’t Have Buttermilk?
Here are a few common methods for substituting buttermilk. Choose the one that best works with the ingredients you have on hand:
- 1 Cup Buttermilk = 1 Tablespoon white vinegar + enough milk to measure 1 cup
- 1 Cup Buttermilk = 1 Tablespoon lemon juice + enough milk to measure 1 cup
- 1 Cup Buttermilk = 1 cup plain yogurt
- 1 Cup Buttermilk = 1 and ¾ teaspoon cream of tarter + 1 cup of milk
How to Store Cornbread
Remove cornbread form skillet and either keep whole or cut into slices. Wrap in plastic wrap and store at room temperature for 1-2 days. Or, wrap in plastic wrap and keep in the fridge for up to a week of freshness.
How to Reheat Cornbread
To reheat or bring your cornbread back to life, you can easily microwave a single slice for 30 seconds. Or, preheat oven to 350 F (176 C) place cornbread on a baking sheet, loosely cover with aluminum foil and bake for about 10 minutes.
Cast Iron Skillet Cornbread
- 6 tablespoons (113 grams) unsalted butter cut into slices
- 1 ¼ cups (156 grams) all purpose flour
- 1 ¼ cups (225 grams) white or yellow cornmeal
- 3 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1 ½ teaspoons baking powder
- ½ teaspoons baking soda
- 1 ¼ cups (300 grams) full fat buttermilk
- ½ cup (120 grams) sour cream
- 1 ½ tablespoons honey
- 2 large eggs lightly beaten
- ¾ cup creamed corn *canned cream corn
- Preheat oven to 425 F (220 C). Place butter slices into a 9 inch cast iron skillet.
- Add flour, cornmeal, baking powder, baking soda, and salt in medium bowl. Hand whisk to combine.
- Using a separate bowl hand whisk together buttermilk, sour cream, honey and the egg, until smooth.
- Transfer buttermilk mixture to the cornmeal mixture and stir to combine.
Brown the Butter
- Place butter pieces in cast iron skillet and cook on stovetop at low heat.
- Swirl butter across as it melts. After 3-4 minutes butter should foam, sizzle and slowly turn browner in color. You should see browning in the foam and dark milk solids starting to form at the bottom, when you swish the pan.
Combine Butter and Batter, then Bake
- Carefully drizzle brown butter into the cornbread batter, whisking until fully incorporated.
- Add the creamed corn and fold into the batter with a rubber spatula until combined.
- Pour the batter into the iron skillet and level with an offset spatula.
- Set cast iron skillet on the middle oven rack and bake for 20-25 minutes, or until golden on top and a toothpick inserted into the center comes out clean.
- While cornbread is warm drizzle warm honey butter across the top and coat with a pastry brush.
- Cool for 10 minutes on a wire rack. Slice and serve warm with more honey and butter!