When my husband decided to make some smoky, tender pork spareribs, I figured I’d make this easy skillet cornbread to go right alongside them. (We wound up serving half of the cornbread with the ribs, then the other half with my simple turkey chili.) This is a tender, moist cornbread recipe that I’d like to test with sugar, then again with maple syrup as an alternative to the honey used.
Prep Time 10 minutes
Bake Time 25 minutes
Serves 6-8
Ingredients
1/2 cup melted unsalted butter, divided (half for batter, half for pan)
1 cup cornmeal
1/2 teaspoon fine salt
1/4 cup honey, or to taste*
2 large eggs
1 1/2 cups buttermilk**
1 cup self-rising flour***
Preparation
Preheat your oven to 400 F then melt butter in your cast iron pan on the stovetop. (FYI: I used an 8″ pan).
In a medium bowl combine cornmeal, fine salt, honey, eggs, and buttermilk along with half of your melted butter, leaving the rest of the butter in the skillet. Once thoroughly combined, add in self-rising flour and mix until just combined.
Pour the easy skillet cornbread batter into your cast-iron skillet and bake for about 25 minutes or until a toothpick comes out clean.
Notes
* Don’t be afraid to try different sweeteners by substituting 1/4 cup of sugar. In the future I plan to test this recipe using 1/4 cup of pure maple syrup. (I prefer my cornbread on the sweet side.)
** I normally don’t have buttermilk on hand, but I keep powdered buttermilk in my fridge. For this recipe, I used 6 tablespoons of powdered buttermilk and 1 1/2 cups of water. Don’t have powdered buttermilk? The blog Celebrating Sweets offers these options.
*** To make your own you self-rising flour, sift together 1 cup of all-purpose flour, with 2 teaspoons baking powder, and 1/2 teaspoon fine salt.