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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.
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 Preheat oven to 400 degrees. Cream sugar and butter. Add in eggs, honey and milk and mix well. Mix together flour, baking powder, corn meal and salt. Mix dry ingredients with wet ingredients carefully. Do not over-mix. Batter will be lumpy. Pour batter into greased iron skillet. I use my large 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. Bake for about 25 minutes. Do not over-bake. You want nice moist cornbread not dry cornbread. 
Linking up at Mommy Moments, Create with Joy, Dream, Create, Inspire, Mom Advice, Friendship Friday, Share the Wealth
11 Comments
8/12/2015 06:28:32 am
You will love it! Bake it in an iron skillet if you have one for the best crispy edges.
Sue
8/14/2015 03:25:50 pm
Hi there, found your recipe when I did a search for cornbread. All my recipes are in storage right now, so needed another. I can tell a god recipe by reading it. This was perfect. It rose beautifully and had a good crumb. Made it for my southwest eggs Benedict I'll be making tomorrow morning but meanwhile my daughter and I cut big pieces and added some juicy peach slices and vanilla ice cream with a drizzle of blackberry honey. Out of this world good! 8/15/2015 12:59:31 am
Thanks for sharing. Oh that sounds so good. I've never tried it with fruit and ice cream. What a fantastic treat! 8/15/2015 03:37:38 pm
I love cornbread but so rarely make it. I may have to borrow my MIL's iron skillet and give it a try! Thanks so much for linking up with us at Share The Wealth Sunday! 10/14/2015 09:23:12 pm
My Mom always made cornbread like this only without the honey. Tip: Put the iron skillet on top of a hot burner for a few minutes b4 baking, it makes for a nice bottom which becomes the top of your cornbread. 10/14/2015 10:16:22 pm
Thanks for the tip Debbi. I bet your Mom's cornbread was the best.
audrey
1/24/2016 12:39:41 pm
recipe would be very helpful if you included what size skillet to use . . . 2/4/2016 10:44:58 pm
Thanks for the comment about skillet size. I'm sure others have wondered the same thing. I measured my skillet to see and it is a 12 inch skillet. Your comment will be posted after it is approved.
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Welcome to Home Ec @ HomeHi, I'm Faith, a former Family and Consumer Science teacher turned work at home Mom blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures.  Fan Favorites
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