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    Home » Bread » Skillet Cornbread

    Published: Oct 12, 2016 · Modified: Sep 22, 2020 by Lisa Johnson

    Skillet Cornbread

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    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

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    Skillet Cornbread with Honey Butter | cookingwithcurls.com

    Winter is coming and I am already looking forward to big bowls of hearty chili and steaming soup. Some people like crackers alongside their soup, or chips with their chili, but I love a nice big slice of Skillet Cornbread topped with creamy, whipped Honey Butter. Talk about comfort food, and nothing tastes better on a chilly, winter night.....

    Skillet Cornbread with Honey Butter | cookingwithcurls.com

    You don't have to make Skillet Cornbread, this recipe also works in an 8 x 8 baking dish. I was looking for something different, something not square, lol

    How to make Skillet Cornbread:

    Preheat oven to 350 degrees. Spray a cast iron skillet with baking spray, set aside.

    Whisk together eggs, milk, and melted butter in a large bowl.....

    Skillet Cornbread eggs cookingwithcurls.com

    Stir in sugar, cornmeal, flour, baking powder, and salt just until blended.....

    Skillet Cornbread dry cookingwithcurls.com

    Pour into prepared baking pan and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.....

    Hot and delicious Skillet Cornbread served with creamy Honey Butter | cookingwithcurls.com

    To make the Honey Butter:

    • Whip butter in a large bowl.
    • Add the honey and continue whipping until light and fluffy.

    Nice slice up your Skillet Cornbread and slather it with some delicious honey butter.....

    Hot and delicious Skillet Cornbread topped with whipped Honey Butter | cookingwithcurls.com

    Or you could simply break it and place it in your bowl before pouring in some delicious chili. 🙂

    If you bake your Cornbread in an 8 x 8 baking pan, it will be thicker.....but square, lol

    Hot, fresh Cornbread topped with delicious Honey Butter | cookingwithcurls.com

    Notes:

    • My cast iron skillet is 11-inches, so my Skillet Cornbread is on the thin side. An 8-inch skillet would be ideal, but that's not what I have on hand.
    • Whole milk has more fat than cashew milk which I personally think affects the texture, it's a bit more crumbly.
    • This cornbread is not sweet like cake, that's what the honey butter is for.

    Recipes to serve with cornbread:

    • Guinness® Chili
    • Creamy Potato Cheese Soup
    • Bourbon and Brown Sugar Barbecue Ribs

    The possibilities are endless. What do you serve your cornbread with?

    Enjoy!!

    Skillet Cornbread with Honey Butter | cookingwithcurls.com

    Skillet Cornbread

    Hot and delicious Skillet Cornbread served with creamy, whipped Honey Butter is perfect along side a bowl of soup or chili!
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    Course: Bread
    Cuisine: American
    Keyword: corn, meal, bread, skillet, recipe, side
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 8 Servings
    Calories: 534kcal
    Author: Lisa Johnson

    Ingredients

    • 2 large eggs beaten
    • 1 ½ cups milk I used unsweetened cashew milk
    • ½ cup melted butter
    • ½ cup granulated sugar
    • 1 ½ cups yellow cornmeal
    • 1 ½ cups cake flour
    • 2 Tablespoons baking powder
    • 1 teaspoon sea salt

    Honey Butter

    • ½ cup unsalted butter, softened
    • ¼ cup honey
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    Instructions

    • Preheat oven to 350 degrees. Spray a cast iron skillet with baking spray, set aside.
    • Whisk together eggs, milk, and melted butter in a large bowl.
    • Stir in sugar, cornmeal, flour, baking powder, and salt just until blended.
    • Pour into prepared baking pan and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

    To make the Honey Butter:

    • Whip butter in a large bowl.
    • Add the honey and continue whipping until light and fluffy.

    Nutrition

    Calories: 534kcal | Carbohydrates: 63g | Protein: 9g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 118mg | Sodium: 537mg | Potassium: 507mg | Fiber: 3g | Sugar: 24g | Vitamin A: 860IU | Calcium: 202mg | Iron: 1.6mg
    « Skillet Pork Chops with Herb Gravy
    Chicken Fried Rice »

    Reader Interactions

    Comments

    1. Stephanie, Somewhat Simple says

      October 20, 2016 at 3:37 pm

      Corn bread is my FAVORITE!!! This looks delicious!!! Thanks for linking up to our Link Party Palooza - if you ever want to contribute to SomewhatSimple.com on a regular basis, we'd love to have you on our team! Shoot me an email! 🙂

      Reply
    2. Karly says

      October 23, 2016 at 8:29 am

      This cornbred looks amazing! Thanks for linkin' up with What's Cookin' Wednesday!

      Reply
    3. Amanda says

      October 24, 2016 at 12:10 pm

      Mmm...we'll be making chili next week for Halloween, this cornbread will go perfect with it. Thanks for linking up to the Creative K Kids' Tasty Tuesday!

      Reply

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