Skillet Honey Cornbread with Crispy Edges
Classic skillet-baked cornbread made with honey for balanced sweetness and crisp golden edges.
Equipment
- Oven-safe skillet
- Mixing Bowl
Ingredients
Cornbread Batter
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup honey
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp baking powder
- 2 large eggs
- 1 cup milk
- 1/3 cup unsalted butter
Instructions
- Preheat the oven to 400°F and heat an oven-safe skillet.
- Whisk together cornmeal, flour, sugar, salt, and baking powder.
- Whisk eggs, milk, and honey until smooth.
- Add butter to the hot skillet.
- Melt butter completely in the oven.
- Combine wet and dry ingredients gently.
- Coat the skillet evenly with melted butter.
- Pour batter into the hot skillet.
- Smooth the surface lightly.
- Bake until golden and set.
- Cool briefly in the skillet.
- Slice and serve warm.
Notes
A hot skillet is essential for crispy edges. Do not overmix batter.