Description
This skillet cornbread recipe delivers a tender crumb and slightly crisp edge, with a delightful tang from Greek yogurt and a hint of sweetness from honey.
Ingredients
• 8 tablespoons unsalted butter (divided)
• 1 cup plain Greek yogurt
• 1/2 cup milk (I used 1%; use whole if you have it)
• 1/4 cup honey
• 2 large eggs
• 1 1/2 cups medium or coarse ground cornmeal
• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/4 teaspoons kosher salt
• More butter and honey (optional for serving)
Instructions
Melt the butter and let it cool.
Whisk together the Greek yogurt, milk, honey, and eggs until smooth.
In a separate bowl, mix the cornmeal, flour, sugar, baking powder, baking soda, and salt.
Add the wet ingredients to the dry ingredients and stir gently until just combined.
Pour in 7 tablespoons of the cooled melted butter and fold gently into the batter.
Let the batter rest while you preheat the oven to 425F with a 10-inch cast iron skillet inside.
Carefully remove the hot skillet and reduce the oven temperature to 375F.
Add the remaining 1 tablespoon of butter to the hot skillet, coating the bottom and sides.
Pour the batter into the prepared skillet and bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Let cool for about 10 minutes before slicing and serving with optional butter and honey.
Notes
Don’t Overmix: Overmixing cornbread batter can lead to a tough, dense loaf. Mix just until the wet and dry ingredients are combined.
Hot Skillet is Key: Preheating your cast iron skillet is non-negotiable for the best texture. The hot surface creates an instant crust on the bottom and sides.
Check for Doneness: While the toothpick test is reliable, you can also look for a golden-brown top and edges that are starting to pull away slightly from the sides of the skillet.
Resting is Important: Allowing the cornbread to rest for a few minutes after baking lets it firm up, making it easier to slice and serve without crumbling.
- Prep Time: Approximately 20 minutes
- Cook Time: 22–25 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A