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Golden Southern skillet cornbread in a cast-iron pan with a pat of melting butter and a drizzle of honey

Grandma's Skillet Cornbread

Barely-sweet Southern-style cornbread baked in a hot cast-iron skillet for crispy golden edges and a tender middle. Ready in about 30 minutes.
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Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 1/4 cups yellow cornmeal medium grind
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 cups buttermilk
  • 2 large eggs
  • 6 tablespoons butter melted (plus 1 tablespoon for the skillet)
  • 2 tablespoons honey for brushing (optional)

Method
 

  1. Put a 10-inch cast-iron skillet in the oven and preheat to 425°F. You want the pan hot before the batter goes in — that's the whole trick to crispy edges.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk the buttermilk, eggs, and 6 tablespoons melted butter until smooth.
  4. Pour the wet ingredients into the dry and stir just until you don't see dry streaks. Don't overmix — a few lumps are fine, and overmixing makes it tough.
  5. Carefully pull the hot skillet out of the oven. Drop in the last tablespoon of butter and swirl it around so it coats the bottom and sides — it should sizzle.
  6. Pour the batter into the hot skillet (it'll sizzle at the edges — that's what you want) and smooth the top. Bake at 425°F for 20 to 24 minutes, until the top is golden and a toothpick comes out clean.
  7. Let it cool in the pan for 5 minutes, then brush the top with honey if you like. Cut into wedges and serve warm with butter.

Notes

A well-seasoned cast-iron skillet gives the best crust, but a metal cake pan or oven-safe skillet works too — just preheat it the same way. For a savory, Grandma-approved twist, skip the sugar and honey and stir a cup of shredded sharp cheddar and a diced jalapeño into the batter. No buttermilk? Stir 1 tablespoon of lemon juice or vinegar into 1 1/4 cups of milk and let it sit 5 minutes.