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Crispy Cast Iron Cornbread Recipe with Easy Honey Butter Topping

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A quick and easy crispy cast iron cornbread with a tender crumb and a sweet-savory honey butter topping, perfect for cozy meals and crowd-pleasing gatherings.

Ingredients

Scale
  • 1 cup yellow cornmeal (stone-ground preferred for texture)
  • 1 cup all-purpose flour (or almond flour for gluten-free)
  • 1/4 cup granulated sugar (adjust to taste)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk (use dairy-free milk + 1 tbsp lemon juice for substitute)
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted (plus extra for skillet)
  • 1/4 cup unsalted butter, softened (for honey butter)
  • 2 tablespoons honey (local honey adds nice floral notes)
  • Pinch of sea salt (for honey butter)

Instructions

  1. Preheat your oven to 425°F (220°C). Place the cast iron skillet in the oven to heat up for at least 10 minutes until smoking hot.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
  3. In a separate bowl, whisk buttermilk, eggs, and melted butter until smooth and slightly frothy.
  4. Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a rubber spatula just until combined; a few lumps are okay.
  5. Carefully remove the hot skillet from the oven using oven mitts. Add a tablespoon of butter and swirl to coat the bottom and sides.
  6. Immediately pour the batter into the hot skillet; you should hear a sizzle.
  7. Place the skillet back in 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. While baking, mix softened butter with honey and a pinch of sea salt until creamy and spreadable.
  9. Let the cornbread cool for 5 minutes before slicing. Serve warm with a generous smear of honey butter on top.

Notes

Preheat the cast iron skillet until smoking hot to achieve a crispy crust. Do not overmix the batter to avoid tough cornbread. Use room temperature eggs and buttermilk for smooth batter. If edges brown too quickly, tent with foil halfway through baking. For gluten-free, substitute all-purpose flour with almond or oat flour. Honey butter topping balances sweet and savory flavors.

Nutrition

Keywords: cornbread, cast iron skillet, honey butter, quick cornbread, crispy cornbread, gluten-free option, easy side dish

Find it online: https://blixfood.com/crispy-cast-iron-cornbread-recipe-with-easy-honey-butter-topping/