Recipe for Skillet Sweet Buttermilk Cornbread, soft slightly sweet southern style cornbread. This take on an old classic includes honey to give it just the right amount of sweetness. Still had a crumble, but more moist and light than the original.
True southerners know that buttermilk and a cast iron skillet are essential for delicious cornbread. Not to forget real butter! (sorry margarine, but you just don’t cut it for this recipe) Every Carolina grandmother I know has their own take on this classic. I prefer a moist, slightly sweet version to the dense salted variety. Hopefully you will be making this with your chili this winter!
Skillet Sweet Buttermilk Cornbread
- 1 1/4 cups all purpose flour
- 1 1/4 cups yellow cornmeal
- 1 3/4 cups buttermilk
- 2 Tbsp organic sugar
- 1 1/2 Tbsp honey
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 egg
- 4 Tbsp unsalted butter
Preheat oven to 425 F. Place butter in 9 inch cast iron skillet and set in oven until melted.
Remove skillet and set aside.
Sift and combine all dry ingredients into a mixing bowl.
Whisk together buttermilk, honey and egg, then add to dry mixture.
Pour ingredients into buttered skillet.
Bake for 20 min or until toothpick comes out clean.
Cool for 10 min.
Serve warm with butter, honey, or molasses!!