Classic Soul Food Cornbread Skillet (Printable)

Golden southern cornbread baked in cast-iron skillet, paired with sweet honey butter for rich, comforting flavor.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon baking soda
06 - 3/4 teaspoon fine salt

→ Wet Ingredients

07 - 1 cup whole milk
08 - 2 large eggs
09 - 1/4 cup unsalted butter, melted
10 - 1/4 cup vegetable oil

→ For Greasing

11 - 2 tablespoons unsalted butter

→ Honey Butter

12 - 1/2 cup unsalted butter, softened
13 - 2 tablespoons honey
14 - Pinch of salt

# How-To Steps:

01 - Preheat oven to 425°F. Place a 10-inch cast-iron skillet in the oven to heat while preparing the batter.
02 - In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk milk, eggs, melted butter, and vegetable oil until well combined.
04 - Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
05 - Carefully remove hot skillet from oven. Add 2 tablespoons butter and swirl to coat bottom and sides.
06 - Pour batter into hot, buttered skillet and smooth the top. Bake for 20 to 25 minutes until the top is golden and a toothpick inserted in the center comes out clean.
07 - While cornbread bakes, beat softened butter with honey and a pinch of salt in a small bowl until smooth and fluffy.
08 - Let cornbread cool for 5 to 10 minutes before slicing. Serve warm with honey butter.

# Expert Tips:

01 -
  • The contrast between that crispy, buttery crust and the tender, moist crumb inside is genuinely addictive.
  • Honey butter melting into warm cornbread tastes like comfort wrapped in carbs, and it comes together in under 40 minutes.
02 -
  • A cold skillet gives you soft cornbread; a properly heated skillet gives you that legendary crispy exterior that people crave.
  • Overmixing is the enemy—stir just until the dry and wet ingredients kiss each other, not until they're fully married.
03 -
  • Don't use melted butter straight from the stove—let it cool slightly so it doesn't scramble the eggs when you combine the wet ingredients.
  • If your oven runs hot, start checking at 20 minutes; if it runs cool, you might need the full 25 or even a couple minutes more.
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