Description

A savory-sweet skillet cornbread featuring crispy, charred edges and a moist, buttery interior infused with fresh garlic and finished with a sticky honey drizzle.

Ingredients

Scale

1 cup (120g) yellow cornmeal
½ cup (60g) all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
2 tablespoons granulated sugar
2 large eggs, room temperature
1 cup (240ml) buttermilk
¼ cup (56g) unsalted butter, melted
2 tablespoons extra butter (for greasing and brushing)
3 cloves garlic, minced
¼ cup (80ml) honey (for drizzle)
Optional: 1 diced jalapeño, 2 tablespoons chopped cilantro, ½ cup corn kernels

Instructions

Preheat oven to 400°F (200°C). Place a 10-inch cast iron skillet in the oven to heat up, or melt 2 tablespoons of butter in the skillet on the stove over medium heat.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar until no lumps remain.
In a separate bowl, whisk together the buttermilk, melted butter, eggs, and minced garlic until smooth.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; do not overmix. Fold in optional add-ins like jalapeños or corn if desired.
Carefully remove the hot skillet from the oven (or use the one with melted butter) and pour the batter into it. It should sizzle. Spread evenly.
Bake for 20-25 minutes until the top is golden brown and a toothpick inserted into the center comes out clean. Cover loosely with foil if browning too quickly.
Remove from oven and immediately drizzle honey evenly over the hot cornbread.
Let cool for 5 minutes to set the structure, then cut into wedges and serve warm.

Notes

Do not overmix the batter to ensure a tender texture. Heating the skillet before adding batter creates a crispy crust. Let the cornbread cool for 5 minutes before cutting to prevent crumbling. For a gluten-free version, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and milk alternatives.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 wedge
Calories: 280
Sugar: 10
Sodium: 350
Fat: 14
Saturated Fat: 7
Carbohydrates: 35
Fiber: 2
Protein: 5

Keywords: skillet cornbread, garlic cornbread, honey cornbread, cast iron recipes, southern cornbread, easy side dish, comfort food