Crispy Skillet Cornbread
Golden-brown, crumbly cornbread baked in a cast-iron skillet with a buttery, crispy crust. Sweet corn flavor with a hint of honey and fresh jalapeño heat—ready in under 20 minutes.
- Total time
- 20 min
- Servings
- 6
- Calories
- 245
- Protein
- 5g
Ingredients
- 1 cup cornmeal (yellow)
- ¾ cup all-purpose flour
- 1 cup whole milk
- 2 large eggs
- 2 tbsp honey
- 1 medium jalapeño, minced (seeds removed)
- 4 tbsp butter (divided)
Instructions
- 1
Preheat oven to 425°F. Place a 10-inch cast-iron skillet with 2 tbsp butter inside for 3 minutes until smoking hot.
- 2
Whisk cornmeal, flour, and a pinch each of salt and baking powder in a large bowl.
- 3
Whisk milk, eggs, honey, and jalapeño in another bowl until combined.
- 4
Pour wet ingredients into dry ingredients. Stir until just combined—don't overwork; some lumps are fine.
- 5
Carefully pour batter into the hot skillet. Dot the top with remaining 2 tbsp butter (cut into small pieces).
- 6
Bake 12–14 minutes until the top is golden brown and a toothpick inserted near the center comes out clean.
Tools you’ll need
- 10-inch cast-iron skillet
- large mixing bowl
- medium mixing bowl
- whisk
- wooden spoon
- toothpick
- oven
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