Classic Soul Food Cornbread Skillet (Printable)

Moist Southern-style cornbread baked in cast-iron skillet, complemented by sweet honey butter.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon baking soda
06 - 3/4 teaspoon fine salt

→ Wet Ingredients

07 - 1 cup whole milk
08 - 2 large eggs
09 - 1/4 cup unsalted butter, melted and cooled
10 - 1/4 cup vegetable oil

→ For Assembly

11 - 2 tablespoons unsalted butter

→ Honey Butter

12 - 1/2 cup unsalted butter, softened
13 - 2 tablespoons honey
14 - Pinch of salt

# How to Make It:

01 - Preheat oven to 425°F. Place a 10-inch cast-iron skillet inside to heat throughout preparation.
02 - In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk milk, eggs, melted butter, and vegetable oil until thoroughly combined.
04 - Pour wet mixture into dry ingredients and stir gently until just combined, being careful not to overmix.
05 - Remove hot skillet from oven and add 2 tablespoons butter, swirling to evenly coat the bottom and sides.
06 - Pour prepared batter into hot buttered skillet, using a spatula to smooth the top surface.
07 - Bake for 20 to 25 minutes until top is golden brown and a toothpick inserted in center emerges clean.
08 - While cornbread bakes, beat softened butter with honey and salt in a small bowl until smooth and fluffy.
09 - Allow cornbread to cool for 5 to 10 minutes, slice, and serve warm with prepared honey butter.

# Expert Suggestions:

01 -
  • The contrast between the crackling, golden crust and the impossibly soft, tender crumb inside feels like a small victory every single time.
  • Honey butter melting into warm cornbread is the kind of simple pleasure that makes people close their eyes when they take a bite.
  • It's vegetarian, foolproof, and ready in under an hour, making it the perfect solution when you need something warm and impressive.
02 -
  • Do not skip preheating the skillet—a cold or lukewarm pan produces a sad, pale cornbread with no contrast between crust and crumb.
  • Buttermilk will make this tangier and more tender, but if that's not what you're after, whole milk delivers the classic Southern version.
  • Overmixing the batter is the silent killer of cornbread; stir until the flour disappears and then stop, even if lumps remain.
03 -
  • Have all your ingredients measured and ready before you start—once that skillet is in the oven, you're moving fast, and there's no time for scrambling.
  • If your honey is crystallized, warm it gently in the microwave for 10 seconds so it whips smoothly into the butter.
  • Cornbread is best served warm, but if you have leftovers, wrap them well and refresh in a 300°F oven for a few minutes to bring back the magic.
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