Iron Skillet Honey Corn Bread

Sweet honey cornbread baked in an iron skillet is the perfect addition to a summer BBQ or a warm bean soup on a cool fall day.  You will love its golden crispy edges with buttery moist bread inside. 

I have been making honey cornbread in an iron skillet for several years and I prefer the shape and size over using a rectangle pan.  Isn't it beautiful.  Plus there is the added benefit of iron being absorbed into the bread from the pan while it is baking. 

This really is the best corn bread I have ever made.  The boys love it and ask for any leftovers for a snack.  

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What size skillet should I use to make this cornbread recipe?

I use a large 12 inch iron skillet which is the perfect size for this recipe.  

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This cornbread is on the sweet side and is great with a bowl of chili or as a sweet treat smothered in butter and honey or apple butter.  

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Iron Skillet Honey Cornbread

2/3 cup sugar
1/4 cup butter, softened
4 eggs
1/2 cup honey
1 1/3 cups milk
2 1/3 cups flour
1 1/2 Tablespoon baking powder
1/2 cup corn meal
1 teaspoon salt

1. Preheat oven to 400 degrees.
2. Cream sugar and butter. Add in eggs, honey and milk and mix well.
3. Mix together flour, baking powder, corn meal and salt.
4. Mix dry ingredients with wet ingredients carefully. Do not over-mix. Batter will be lumpy.
5.Pour batter into greased iron skillet.  I use my large 12 inch iron skillet.  I butter the skillet really well or rub coconut oil all over it before pouring in the batter.  I have found that coconut oil works really well for greasing cake and bread pans.  
6. Bake for about 25 minutes.  Do not over-bake.  You want nice moist cornbread, not dry cornbread. 

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