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Honey-Pepper Cast Iron Skillet Cornbread

Rated as 4.67 out of 5 Stars
0

"After much experimentation adapting and combining recipes, this one is the keeper. A scratch cornbread combining honey and pepper in an iron skillet yields a very tasty cornbread of excellent texture."
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Ingredients

35 m servings 273
Original recipe yields 8 servings (1 9-inch skillet cornbread)

Directions

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  1. Drop butter in a 9-inch cast iron skillet and place on the center rack of the oven; preheat to 400 degrees F (200 degrees C). Remove skillet from oven as soon as butter melts; this may be before oven reaches set temperature. Tip the skillet until melted butter coats all sides.
  2. Combine cornmeal, flour, sugar, baking powder, salt, and pepper in a large bowl.
  3. Whisk eggs thoroughly in another large bowl. Add milk and honey and whisk until combined. Add dry ingredients and stir just until mixed; pour batter into the prepared skillet. Stir batter in a folding motion to incorporate any remaining melted butter.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Remove from the oven and let sit for 5 minutes before cutting and serving.

Nutrition Facts


Per Serving: 273 calories; 8.8 42.6 6.3 88 457 Full nutrition

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Reviews

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I like this recipe I will try it and let you know how it turns out.

This is a better recipe than the one I was using, cornbread was moist not crumbly and had a sweet peppery taste to it. the cooking time was a little off, it took me 32 minutes in gas oven to ge...

I only gave it a 4 star rating only because I don't like sugar in my cornbread. In my opinion, that is unnecessary.