Skillet Cornbread

Not only does this cornbread involve less cleanup (we love an oven-to-table vessel), but it promotes the ideal texture of crackly crust around moist, decadent corn cake. Pouring the batter into a preheated cast-iron creates a sear to the batter (nothing like that sizzling sound when it’s poured in) and speeds up the bake time.

Ingredients

CORNBREAD

• 1/2 c. (1 stick) unsalted butter, melted, plus more for skillet
• 1 1/2 c. (205 g.) cornmeal
• 1 c. (120 g.) all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. kosher salt
• 2 large eggs
• 3/4 c. (175 ml.) buttermilk
• 2 tbsp. honey
• 1 (15-oz.) can creamed corn

HOT HONEY BUTTER

• 1/2 c. (1 stick) unsalted butter, softened
• 2 tbsp. honey
• 1 tbsp. hot sauce or chili crisp
• Flaky sea salt (optional)

Directions

• CORNBREAD

  1. Step 1Arrange a rack in center of oven; preheat to 400°. Grease a 9" cast-iron skillet with butter and place on rack.
  2. Step 2In a medium bowl, whisk cornmeal, flour, baking powder, baking soda, and 1/2 teaspoon kosher salt.
  3. Step 3In a large bowl, whisk melted butter, eggs, buttermilk, and honey until combined. Using a rubber spatula, stir in corn.
  4. Step 4Pour dry ingredients into butter mixture and stir until no dry streaks remain. Do not overmix or cornbread will turn out dense.
  5. Step 5Carefully remove skillet from oven and scrape batter into skillet, spreading in an even layer. Bake cornbread until golden brown and a tester inserted into center comes out clean, 20 to 25 minutes.

• HOT HONEY BUTTER

  1. Step 1In a medium bowl, stir butter, honey, and hot sauce until evenly combined.
  2. Step 2Once cornbread is baked, spread about half of honey butter over top while it's still hot, letting it melt into bread. Sprinkle with sea salt if using.
  3. Step 3Slice and serve with remaining honey butter alongside.