SaveCornbread
Golden, slightly sweet cornbread baked in a screaming hot cast iron skillet. Crispy edges, tender center, and the most incredible buttery crust.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $5.00 · $0.63/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 3/4 tsp salt
- 1 cup buttermilk
- 2 large eggs
- 6 tbsp unsalted butter (melted, plus 2 tbsp for skillet)
- 2 tbsp honey
- 1 tsp apple cider vinegar
Instructions
- 1
Place a 10-inch cast iron skillet in the oven and preheat to 425°F. The skillet needs to be ripping hot.
Preheating the skillet is the single most important step. This is how you get that legendary crispy bottom crust.
- 2
Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk buttermilk, eggs, 6 tbsp melted butter, honey, and apple cider vinegar.
- 3
Pour wet ingredients into dry. Stir until just combined — lumps are fine. Do not overmix.
Overmixing develops gluten and makes the cornbread tough. Stop when no dry flour is visible.
- 4
Carefully remove the hot skillet from the oven. Add 2 tbsp butter and swirl to coat the bottom and sides. It should sizzle immediately. Pour in the batter — it will sizzle and start setting the edges instantly.
- 5
Bake 20-25 minutes until golden on top and a toothpick comes out clean. The edges will be deeply golden and crispy. Let cool in the skillet 5 minutes, then slice into wedges.
Restaurant secret: Brush the top with melted honey butter the moment it comes out of the oven.
Pairs With
Cold brewed Southern sweet tea
A classic Southern pairing that just works
Smooth, malty amber ale
Caramel malt notes complement the corn sweetness
Kabinett-style German Riesling
Honey notes in the wine mirror the honey in the bread
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Outlaw country, Southern rock, and blues. Turn it up, crack a beer, fire up the grill.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Cast iron is non-negotiable. Nothing else creates that crispy buttery crust.
- •The buttermilk and vinegar react with baking powder for an extra-tender crumb.
- •Restaurant secret: Fold in fresh corn kernels or diced jalapenos for a loaded version.
Substitutions
- buttermilk → 1 cup milk plus 1 tbsp lemon juice (let sit 5 min)
- cast iron skillet → 8x8 baking dish (won't get the same crust)
- sugar → omit for true Southern-style unsweetened
Leftovers
Wrap tightly and store at room temperature up to 2 days, or refrigerate up to 5 days.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
