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!
Preparation Details
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 8
Ingredients
- 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
Steps
- Preheat the oven to 400 degrees F (200 degrees C).
- Melt butter in a 9-inch cast iron skillet. Turn off the heat; set the skillet aside.
- 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.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool briefly before slicing.
