Breakfast Dessert Side Dishes

Easy Honey Skillet Cornbread

My favorite part of this recipe is that it is easy in so many ways. If baking scares you as it often does me 😉 then this is the perfect cornbread recipe for you!  

  • Equipment-You don’t need a fancy mixer.  If you don’t have a cast-iron skillet, use muffin cups or cake pans or a bread pan.
  • Larger portion-Makes a little extra or doubles well-I love making muffins and as long as you spray the muffin pan well you don’t even need the paper liners.  The muffins freeze really well.
  • Added sweetness; sprinkle a little sugar on top before they bake.  Serve with a mixture of cinnamon/sugar butter. 
  • Serving; right out of the cast iron skillet is perfect.  If you like to reheat a muffin it works great warmed in the microwave.  

Enjoy this with a nice cup of chili, your favorite barbecue= or even as a special breakfast treat!

-Angie

Easy Honey Skillet Cornbread

1 tsp salt

1.5 Tbsp baking powder

1.5 cups yellow cornmeal

1 cup all purpose flour

1/3 cup granulated sugar

1/2 cup honey

1 cup milk

2 eggs

1/2 stick butter, melted and slightly cooled

Preheat oven to 400 degrees.

  1. Add your cast iron skillet (10” works great) to the oven as it is pre-heating.  
  2. Mix all of your dry ingredients in one bowl.
  3. Whisk all of your wet ingredients in another bowl.
  4. Make a well in the center of your dry ingredients and mix in the wet ingredients a little at a time, until all incorporated.  Don’t over mix, lumps are fine.
  5. Remove your skillet with a hot pad and swirl around a little butter, making sure to get the sides (a basting brush works great or a paper towel-careful it will be hot).  Add enough of your batter to fill the pan a little over half way.  You will have extra batter to make another smaller version or muffins.
  6. Bake for about 20 minutes until golden brown and toothpick to the center comes out clean.