HORN · Sides
Cast Iron Corn Bread
Crisp dark edges, tender crumb. The skillet does it.
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Crisp dark edges, tender crumb. The skillet does it.
By Matt Horn | Updated on October 6, 2026
Cook25-30 min
Prep15 min
Serves8
EasyCornbread belongs next to barbecue, and a cast-iron skillet is the only way to make it. Heat the skillet in the oven first so the batter sizzles when it hits — that's where the dark, crisp crust comes from. Buttermilk and honey keep it tender and just sweet enough.
Ingredients
- 011 cup yellow cornmeal
- 021 cup all-purpose flour
- 03¼ cup sugar
- 041 tbsp baking powder
- 051 tsp kosher salt
- 061 cup whole milk
- 07½ cup buttermilk
- 082 eggs
- 096 tbsp melted butter
- 102 tbsp honey
- 11Additional butter for skillet
Method
- Step 1Heat oven to 400°F with a 10-inch cast-iron skillet inside.
- Step 2Combine cornmeal, flour, sugar, baking powder and salt.
- Step 3Whisk milk, buttermilk, eggs, melted butter and honey separately.
- Step 4Fold wet ingredients into dry just until combined.
- Step 5Carefully butter the hot skillet, pour in batter and bake until deeply golden and a toothpick comes out clean.
- Step 6Serve warm with butter and honey.
Matt's Notes
Don't overmix — a few lumps keep the crumb tender. The skillet should sizzle the moment the batter hits it.
What you'll need
