My favorite part of this recipe is that it is easy in so many ways. If baking scares you as it often does me š then this is the perfect cornbread recipe for you!
- Equipment-You donāt need a fancy mixer. If you donāt 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 donāt 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.
- Add your cast iron skillet (10ā works great) to the oven as it is pre-heating.
- Mix all of your dry ingredients in one bowl.
- Whisk all of your wet ingredients in another bowl.
- Make a well in the center of your dry ingredients and mix in the wet ingredients a little at a time, until all incorporated. Donāt over mix, lumps are fine.
- 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.
- Bake for about 20 minutes until golden brown and toothpick to the center comes out clean.
