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Sweet Honey Skillet Cornbread
How to make a deliciously sweet honey skillet cornbread in no time at all! This recipe uses honey and corn niblets for the perfect cornbread.
Prep Time
20
minutes
mins
Cook Time
18
minutes
mins
Course:
Appetizer
Cuisine:
American
Servings:
8
wedges
Calories:
287
kcal
Author:
Karlynn Johnston
Ingredients
1
tablespoon
vegetable oil or bacon grease to grease the skillet
Cornmeal Mixture
1 1/4
cups
milk
or buttermilk if you want richer and tangier
1
cup
cornmeal
1
cup
corn niblets
canned, cooked, frozen and defrosted, your choice they just need to be drained
Dry Mixture
1
cup
all-purpose flour
4
teaspoons
baking powder
3/4
teaspoon
salt
Wet Ingredients
2
large eggs
beaten
1/4
cup
butter
melted
1/3
cup
honey
melted and measured
Instructions
Preheat your oven to 425 °F.
Coat a 9-inch cast-iron skillet with the vegetable oil then set aside.
Combine the milk or buttermilk, the cornmeal and the corn kernels together in small bowl. Let sit while you prepare the rest of the recipe.
Whisk together the flour, baking powder, and salt together in a mixing bowl.
In a large measuring cup, beat together the eggs, melted butter and the honey until combined then mix into the cornmeal milk mixture completely.
Mix the cornmeal mixture into the flour mixture until you have a smooth batter ( excepting the corn niblets of course)
Place the skillet into the oven and heat until the oil is hot. Remove, and then pour the cornbread batter into the hot skillet.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes.
Cut into 8 pie shaped wedges to serve.
Notes
Don't over bake or this will dry right out!
You can skip the corn kernels if you don't like the texture in the cornbread
Nutrition
Calories:
287
kcal
|
Carbohydrates:
45
g
|
Protein:
7
g
|
Fat:
10
g
|
Saturated Fat:
5
g
|
Cholesterol:
60
mg
|
Sodium:
305
mg
|
Potassium:
448
mg
|
Fiber:
3
g
|
Sugar:
15
g
|
Vitamin A:
349
IU
|
Vitamin C:
1
mg
|
Calcium:
162
mg
|
Iron:
2
mg