Enjoy this classic American cornbread recipe made with a touch of honey and a hint of pepper for a delightful twist. Baked to perfection in a cast iron skillet, this cornbread is moist, flavorful, and perfect for any occasion. It pairs well with soups, stews, or can be enjoyed on its own as a tasty snack. Follow this easy recipe and experience the wonderful flavors of honey and pepper in every bite.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/4 cup honey
Directions
- Preheat your oven to 425°F (220°C) and place a 10-inch cast iron skillet in the oven to preheat as well.
- In a mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, salt, and black pepper.
- In a separate bowl, whisk together the milk, melted butter, eggs, and honey until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Carefully remove the hot skillet from the oven and coat it with cooking spray or a small amount of melted butter to prevent sticking.
- Pour the cornbread batter into the hot skillet and spread it evenly.
- Bake in the preheated oven for about 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove the skillet from the oven and let the cornbread cool for a few minutes before serving.
- Slice and serve the honey pepper cast iron skillet cornbread warm. Enjoy!
