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Crispy Cast Iron Cornbread Recipe with Honey Butter Easy and Perfect

crispy cast iron cornbread - featured image
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This crispy cast iron cornbread features a golden crust and tender crumb, topped with honey butter and sea salt for a perfect balance of sweet and salty flavors. It’s quick, easy, and ideal for cozy gatherings or as a comforting side dish.

Ingredients

Scale
  • 1 cup (120g) yellow cornmeal, preferably stone-ground
  • 1 cup (120g) all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt, plus extra sea salt flakes for finishing
  • 1 cup (240ml) buttermilk
  • 2 large eggs, at room temperature
  • 4 tablespoons (60g) unsalted butter, melted, plus extra for the pan and honey butter topping
  • 3 tablespoons honey

Instructions

  1. Preheat your oven and skillet: Place your 8-inch cast iron skillet in the oven and preheat to 425°F (220°C). Heat the pan for 10-15 minutes until thoroughly hot.
  2. Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, sugar, and salt.
  3. Combine wet ingredients: In another bowl, whisk eggs, buttermilk, and melted butter until smooth.
  4. Make the batter: Pour wet ingredients into dry ingredients and gently fold until just combined; a few lumps are okay.
  5. Prepare the hot skillet: Remove the skillet from the oven carefully, add a tablespoon of butter, and swirl to coat the bottom and sides.
  6. Pour and spread the batter: Immediately pour the batter into the hot skillet and smooth the top with a spatula.
  7. Bake: Return the skillet to the oven and bake for 20-25 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
  8. Make honey butter: While baking, soften 4 tablespoons unsalted butter and mix with 3 tablespoons honey until creamy.
  9. Finish and serve: Remove cornbread from oven, spread honey butter over the top, sprinkle with flaky sea salt, and let rest for 5 minutes before slicing.

Notes

Heat the cast iron skillet thoroughly before adding batter to achieve a crispy crust. Do not overmix the batter to keep the crumb tender. Use soft but not melted butter for honey butter topping. Add sea salt flakes just before serving for texture and brightness. If edges brown too quickly, tent with foil after 15 minutes. Batter can be prepared up to 1 hour ahead and refrigerated.

Nutrition

Keywords: cornbread, cast iron, honey butter, crispy cornbread, easy cornbread recipe, southern cornbread, side dish, comfort food

Find it online: https://fuzzyforker.com/crispy-cast-iron-cornbread-recipe-with-honey-butter-easy-and-perfect/