Cast Iron Cornbread

This cast iron cornbread is made with buttermilk and sweetened with honey. It's perfect for bringing to a cookout. It's very inexpensive to make, but that'll be the last thing anyone will be thinking about as they eat it. In fact, you'll probably be asked to bring it to the next gathering!


Recipes · Bread · Quick Bread Recipes · Cornbread Recipes


Prep Time: 10 mins
Cook Time: 25 mins
Servings: 8
Total Time: 35 mins

Ingredients

Ingredients List

  • ½ cup unsalted butter

  • 1 ½ cups buttermilk

  • 1 cup cornmeal

  • 2 large eggs

  • 3 tablespoons honey, or to taste

  • ½ teaspoon fine salt

  • 1 pinch cayenne pepper

  • 1 cup self-rising flour


Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Melt butter in a cast iron skillet. Turn off the heat; set the skillet aside.

  3. Whisk buttermilk, cornmeal, eggs, honey, salt, and cayenne pepper together in a large bowl. Add flour and 1/2 of the butter from the pan; whisk again. Pour batter over remaining butter in the skillet.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool briefly before slicing.

Chef's Notes:

To make your own self-rising flour, sift together 1 cup of all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon fine salt.

As far as the butter amount goes, I'd usually use 4 tablespoons for the batter, and maybe only one or two for the pan, but this time I decided to melt the whole stick. It was borderline too much, so maybe keep that in mind if you don't want it too rich.

I use a lot of buttermilk since I don't care for a super dry, crumbly cornbread, but if you do, simply reduce the amount to 1 cup.

You can add things like hot peppers, cheese, and fresh corn, as well as adjust the texture to your taste.


Nutrition Facts (per serving)

Nutrition Facts
281 Calories
14g Fat
34g Carbs
6g Protein


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