Buttery Skillet Cornbread

A simple buttery cornbread made with honey for a balanced sweetness. Topped with flakey sea salt for the perfect salty, sweet bite. It can also be made gluten free with gluten free flour. 

Yield: 10 servings

Time: 30 minutes

Ingredients 

• 148g pre-cooked cornmeal 
• 284g all-purpose flour (or Cup4Cup or Bob's Red Mill gluten-free flour) 
• 8g baking powder 
• 4g salt 
• 3g baking soda 
• 200g unsalted butter, room temperature
• 100g granulated sugar
• 60g honey 
• 2 large eggs, room temperature 
• 380g milk 
• flakey salt for sprinkling 

Instructions 

• Pre-heat your oven to 400F. 
• In a bowl whisk together your cornmeal, flour, baking powder, salt and baking soda. 
• In a Kitchen Aid mixing bowl with a whisk attachment, whisk together room temperature butter, sugar and honey until fluffy. Then whisk in your room temperature eggs until combined and the mixture is smooth. 
• Warm your milk in the microwave for 30-45 seconds until lukewarm. 
• Slowly alternate adding 1/3rd of your dries and 1/3rd of your warm milk to the sugar/butter mixture until everything is fully combined. 
• Pour the batter into a buttered 12 inch cast iron pan and spread until even and smooth. Sprinkle with flakey sea salt. 
• Bake for 20-25 minutes. Cool, slice and enjoy. 

Recipe Notes: 

Be sure to have room temperature ingredients or else you will get dense cornbread. If you make it gluten free, the cornbread needs time to cool before you can slice it.