Cast Iron Skillet Cornbread

  • Prep + Cook Time
    55 Minutes
  • Servings
  • Calories
  • Nutritional Information
    • 16 g Fat
    • 10 g Sat. Fat
    • 23 g Carbs
    • 1 g Fiber
    • 16 g Sugars
    • 5 g Proteins


12 Tbsp. Unsalted Butter
1/2 Cup Maple Syrup
2 1/4 Cups Buttermilk
3 Ea. Large Eggs
1 1/2 Cups Yellow Corn Meal medium / fine grind
1/2 Cup Whole Wheat Flour
1/2 Cup All Purpose Flour
1 1/2 Tbsp. Baking Powder
1 1/2 tsp. Kosher Salt
1/2 tsp. Baking Soda

3 Tbsp. Melted Butter
3 Tbsp. Honey



    Heat oven to 375 °

    On the stovetop, in an 11” or 12″ skillet (cast iron or oven proof), melt the butter over medium heat

    Cook, swirling pan to lightly coat sides and bottom, until the foam subsides and the butter turns a deep nut brown (Watch carefully to see that it does not burn.)

    Pour brown butter into a large bowl.

    Don’t wipe out the skillet

    Whisk the maple syrup into the butter, then whisk in buttermilk

    The mixture should be cool to the touch, if not allow it to cool

    Whisk in the eggs, Add cornmeal, both flours, baking powder, baking soda & kosher salt

    If the skillet is no longer hot (cast iron retains heat longer than other metals), reheat it briefly on the stove for a few minutes. Scrape batter back into it. Bake until the top is golden brown and a toothpick inserted into it emerges clean, 30 to 40 minutes. While the cornbread is baking mix the melted butter and honey, set aside. While the cornbread is still warm brush the honey butter on the top of the cornbread. Cool in the skillet for 10 minutes before slicing.