Honey Butter Cornbread Skillet

Serves: Ten | Prep: 15 min | Cook: 25 min

Ingredients:

Honey Butter Cornbread Skillet:
1/2 cup butter
1 1/2 cups cornmeal
1 1/2 cups whole wheat flour
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 1/2 cups buttermilk
3 eggs
2/3 cup honey

Directions:
Preheat the oven to 375F/190C.

Place the butter in a Cast Iron Skillet and set it in the oven while it preheats to melt.

In a medium bowl, whisk together the cornmeal, flour, baking powder, salt, and baking soda.

In a separate large bowl, whisk the buttermilk, eggs, and honey until well combined. Stir the wet ingredients into the dry mixture until just combined. Carefully remove the hot skillet from the oven and swirl the melted butter to coat the bottom and sides. Pour the batter into the skillet and bake for 25 to 30 minutes, or until the bread is golden brown around the edges and a toothpick inserted in the center comes out clean. Let cool for 5 minutes before serving.

**The cornbread will keep for up to 3 days at room temperature, a week in the refrigerator, or 3 months in the freezer.

Serve with Honey Butter.

More Delicious Recipes:
Fried Corn Cakes
Corn Muffins
Beer Butter Bread with Honey Butter
Dutch Oven Bread
Zucchini Bread
Buttermilk Bread
Leek and Thyme Scone Loaf