Hot and delicious Skillet Cornbread served with creamy, whipped Honey Butter is perfect along side a bowl of soup or chili!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 8 Servings
- 2 large eggs beaten
- 1 1/2 cups milk I used unsweetened cashew milk
- 1/2 cup melted butter
- 1/2 cup granulated sugar
- 1 1/2 cups yellow cornmeal
- 1 1/2 cups cake flour
- 2 Tablespoons baking powder
- 1 teaspoon sea salt
- 1/2 cup unsalted butter, softened
- 1/4 cup honey
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:
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