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Total Time
1hr
Prep 40 mins
Cook 20 mins

The only way I make cornbread anymore is in a cast iron skillet. It can be served as is at the table, or the wedges can be removed to a serving plate. Cornbread is also versatile since it can be served either warm or room temperature. It goes with just about anything too! From "Martha Stewart Living."

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees F; heat a 10-inch cast iron skillet in the oven for 10 minutes.
  2. Meanwhile, whisk together the cornmeal, flour, sugar, sage, baking powder, salt, and baking soda; melt the stick of butter and whisk it with milk, buttermilk, eggs, and honey.
  3. Whisk the wet ingredients into the dry until just combined.
  4. Remove the hot skillet from the oven, place the tablespoon of butter in it and swirl it around to coat the skillet; pour the batter into the skillet and bake it until golden, 20 to 25 minutes.
  5. Let the cornbread cool at least 30 minutes before serving; cut into wedges and serve warm or room temperature.