Classic Skillet Cornbread

This classic cornbread is made in a piping hot cast-iron skillet, which gives it a delicious dark brown crust. Fresh sweet corn adds texture and a taste of late summer.

Preparation order is key to keeping this dish quick and easy. Once you have the steps down, this cornbread can be whipped up in moments!

What you'll need: 

Medium cast-iron skillet
Two large mixing bowls
Saucepan
Dry measuring cups and spoons
Liquid measuring cup
Metal whisk
Kitchen scale

Ingredients:

1 ear of cooked sweet corn
2 eggs
2 oz. butter plus extra for greasing
1 c. flour
¾ c. yellow cornmeal
1 tsp. baking powder
1 tsp. salt
1 c. milk
⅓ c. honey

Preparation:

1. Take eggs out of the fridge; you'll want them to be close to room temperature.

2. Grease cast-iron skillet well with lots of butter. Place in oven and pre-heat to 425° F, allowing the skillet to heat up with the oven.

3. Begin melting butter in a small saucepan over medium heat.

4. While butter is melting, mix the flour, cornmeal, baking powder, and salt together in a large bowl.

5. Once butter is melted, slowly add the milk to the saucepan. Stir a couple times and remove from heat. This takes the chill out of the milk and brings butter and milk to the same temperature.

6. Pour contents of saucepan into a large mixing bowl. Add honey while the mixture is still warm and whisk well.

7. Set aside to allow mixture to come up to room temperature.

8. In the meantime, cut kernels from ear of corn and rough chop. Kernels can be as large or as small as you'd like. Personally, I don't like whole kernels in my cornbread, so I like to give them a few extra chops.

9. Once liquid mixture is room temperature, add eggs and whisk well. Combining ingredients in this order and getting everything to the same temperature helps keep the mixture smooth and prevents the butter from re-solidifying.

10. Add liquid mixture to dry ingredients and stir until mostly blended.

11. Add corn and stir until there are no lumps of flour remaining.

12. Remove cast-iron skillet from oven—it will be very hot and slightly smokey.

13. Pour batter into the skillet and hear it sizzle! You may also see some browned butter bubble up around the edges. Place back into oven.

14. Bake for 20 minutes or until edges are golden brown. Remove from oven. Center should be slightly springy to the touch.

15. Cornbread can be cut and served almost immediately. In fact, it's best eaten right away while it's nice and hot. Served with butter and honey, it's almost dessert. Enjoy!