A perfect skillet cornbread recipe is one of those kitchen staples that is required. It's the perfect side dish and it's great as a dessert. After having some with a bowl of chili I might have had a couple of slices slathered in light honey butter.
The run the next morning so let me know that I won't do that again. I'll definetely stick to one grotesquely oversized piece next time. That way I can say 'I only had one.'
This bread starts out on the stovetop and ends in the oven. But don't let that scare you away! The recipe is really simple and doesn't take a lot of your time.
If you are looking for some other recipes that pair well with this cornbread recipe, try:
Quick and Easy Skillet Cornbread
Ingredients
- 1 cup yellow cornmeal
- ½ cup unbleached all purpose flour
- 1 tsp salt
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 cup buttermilk
- ½ cup milk
- 1 egg
- ¼ cup butter, melted
- 1-2 tbsp honey
Instructions
- Preheat oven to 450 degrees.
- On the stove, preheat a lightly oiled skillet over medium heat.
- In a bowl, stir together all ingredients until smooth. Pour the ingredients into the skillet. (The batter will sizzle when it hits the skillet). Allow the mixture to cook for one minute.
- Transfer the skillet to the oven and allow to cook at 450 degrees for 20-25 minutes or until the edges are nice and browned.
- Serve with butter and honey, goes great with chili!
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