| Level: | Easy |
| Total: | 55 min |
| Prep: | 20 min |
| Cook: | 35 min |
| Yield: | 6-8 servings |
Ingredients
- 1 1/3 cups yellow cornmeal
- 1 1/3 cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/8 teaspoon baking soda
- 2 teaspoons kosher salt
- 1 stick unsalted butter
- 2 large eggs
- 2 tablespoons honey
- 3/4 cup whole milk
- 3/4 cup sour cream
Instructions
- Preheat the oven to 400 degrees F. Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt in a medium bowl.
- Cook 6 tablespoons butter in an 8-inch cast-iron skillet over medium heat until browned, about 5 minutes; remove from the heat. Whisk the eggs and honey in a bowl, then whisk in the milk, sour cream and browned butter. Add to the flour mixture and stir with a wooden spoon until just combined.
- Heat the remaining 2 tablespoons butter in the skillet over medium heat until it foams. Remove from the heat and add the batter. Transfer to the oven; bake until the cornbread springs back when pressed, 20 to 30 minutes. Let cool 15 minutes in the skillet before slicing.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 382 |
| Total Fat | 18 g |
| Saturated Fat | 11 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 2 g |
| Sugar | 11 g |
| Protein | 7 g |
| Cholesterol | 90 mg |
| Sodium | 301 mg |
Reviews
Just okay. It was a little dry and no as sweet and moist as I expected. Next time I will a small can of cream of corn.
I always find myself coming back to this recipe because it comes out perfect every time and it has just the right amount of sweetness.
I tweaked it a little but it was good.
Came out perfectly. I only had 1% milk and substituted a bit of water when I came short with the milk. Recipe is flexible. Cooked for about 33 minutes and then sat for 20 min in the hot skillet to firm up. Served with chili
It needs more honey and sugar and less sour cream.
The best i ever had.
We enjoyed the skillet cornbread last night with root beer pulled-pork and green beans! I thought it was perfect in texture and sweetness, but my husband would have liked it a bit sweeter (he used to live in Tennessee). The recipe was perfect, I baked at 385 F with convection for 25 mins. The crispy buttery outside is the best part. I sprinkled some big sugar crystals on my husband’s side while it was still hot to appease him on the sweetness! Substituted maple syrup for the honey, otherwise no change to the recipe.
This recipe sucks! I followed it to the letter. At 22 minutes, the center sprang back when touched lightly in the center. I pulled it out of the pan & when I cut the first piece, it was RAW batter in the center! Not just a little gooey, but the same batter I started out with! Don’t you test these recipes?
Not sweet enough. Texture was good. Not dry at all. But still I am looking for that perfect recipe for sweet cornbread. This was first time I used my skillet to bake. I was excited about that.
It could have been a tad sweeter. When it was done I added honey to the top and that made it perfect. No sour cream so I used greek yogurt. Only had buttermilk on hand so I left out the baking powder (as suggested by another site) and added a tad more baking soda. The texture was perfect.