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Skillet Corn Bread

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Chef’s Note: Brown sugar-honey butter is an excellent side with the cornbread.

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2½ cups cups flour
1½ cups yellow corn meal
¼ cup sugar
4 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon salt
2 cups buttermilk
1 cup canola oil
5 eggs
cup honey
1 cup butter, melted and divided


  1. Heat oven to 375°F. In large bowl, combine flour, corn meal, sugar, baking powder, baking soda and salt. In separate bowl, combine buttermilk, oil, eggs and honey. Make a well in the dry ingredients and pour buttermilk mixture into well. Stir until just blended. Add half the melted butter and combine. Pour mixture into greased 14-inch cast iron skillet.

  2. Bake 25 to 30 minutes.

  3. Brush with remaining melted butter. Allow to cool 30 minutes.

  4. Invert onto large serving plate. Cut into wedges to serve. Serves 12.