Hello lovelies!
There is something deeply comforting about cornbread baked in a cast iron skillet.
The edges turn golden and slightly crisp.
The center stays soft and tender.
And the honey butter melts right into every warm bite.
This is a simple, reliable cornbread recipe that works exactly as written — no strange substitutions, no complicated steps, no scrolling to find what matters.
If you have 10 minutes and a skillet, you can make this.
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So let's jump into it!
Why This Recipe Works
- Balanced sweetness (not cake-like, not bland)
- Moist center without being dense
- Crispy golden edges from preheating the skillet
- Pantry-staple ingredients
- Clear measurements, no guesswork
This is the kind of cornbread you serve with soup, chili, slow cooker meals, or just with tea and butter at the kitchen table.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 large eggs
- 1/4 cup melted butter
- 2 tablespoons honey
For the honey butter:
- 1/4 cup softened butter
- 1–2 tablespoons honey (to taste)
- Pinch of salt
No substitutions needed. This works exactly as written.
Equipment
Instructions
Preheat your oven to 400°F.
Place your cast iron skillet in the oven while it preheats. (This step gives you those golden, crisp edges.)
In a large bowl, whisk together:
- Cornmeal
- Flour
- Sugar
- Baking powder
- Salt
In a separate bowl, whisk together:
- Milk
- Eggs
- Melted butter
- Honey
Pour the wet ingredients into the dry ingredients.
Stir just until combined. Do not over mix.
Carefully remove the hot skillet from the oven.
Add a small pat of butter and swirl to coat the bottom.
Pour the batter into the hot skillet.
You should hear a gentle sizzle.
Bake for 18–22 minutes, or until:
- The top is golden
- A toothpick inserted in the center comes out clean
Let cool for 10 minutes before slicing.
Honey Butter
Mix softened butter, honey, and a pinch of salt until smooth.
Spread generously over warm slices.
Let it melt into the crumb.
Serving Ideas
- With slow cooker pot roast
- Alongside white bean soup
- With chili on a cold evening
- Or warm with tea for a quiet afternoon
Storage
Store covered at room temperature for up to 2 days.
Reheat slices in the oven or toaster oven for best texture.
Final Notes
- Preheating the skillet is not optional if you want golden edges.
- Do not over mix the batter.
- Bake until just set — over baking dries cornbread quickly.
This is simple, cozy, reliable cornbread. Golden edges. Soft center. Every time.
With love & wildflowers,
Foxglove and Flour
Looking for More No‑Guessing Recipes?
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Simple ingredients. Clear steps. No scrolling.
Foxglove & Flour recipes are created for tired cooks who want food that works the first time.
