Skillet Cornbread with Honey Recipe

Author Photo
By Kerry Dunnington | Oct 17, 2016

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Cornbread a cast iron cooking staple.
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This Book Cooks, by Kerry Dunnington, is completely accessible, easy to navigate, and an inspiring cover-to-cover culinary read. Divided into nine chapters, from appetizers to desserts.
  • 6-8 servings



  • 1 cup unbleached all-purpose flour
  • 3/4 cup yellow corn flour
  • 3 tablespoons sugar
  • 5 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1-1/4 cups buttermilk
  • 2 tablespoons neutral oil
  • Honey and butter


  • Preheat oven to 350 degrees F.
  • Generously oil a 10-inch cast-iron skillet with cooking oil.
  • In a large bowl, combine the all-purpose flour, corn flour, sugar, baking powder and salt.
  • In a large bowl, whisk the eggs with the buttermilk and oil.
  • Make a well in the center of the dry ingredients. Add the egg mixture and stir just to combine.
  • Transfer batter to cast-iron skillet and bake for 10-12 minutes or until a toothpick inserted into the center comes out clean. Remove skillet from oven.
  • Move oven rack to the top rung and switch oven temperature to broil. Brown the top of the cornbread for about 1-2 minutes. Watch carefully—there is a narrow window between a brown top and scorched one.
  • Using chopsticks or a fork, prick the cornbread in several places. Drizzle desired amount of honey over cornbread. Serve immediately with butter

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