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Sourdough Honey Cornbread in cast-iron skillet with butter

Sourdough Honey Cornbread

Brandon Cochran
5 from 21 votes
Sourdough Honey Cornbread is cooked in a cast iron skillet for crispy edges and a moist center. The sourdough cornbread is sweetened with honey and makes the perfect side for any gathering.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 10 slices
Ingredients Equipment Method

Ingredients
  

Equipment

Instructions
 

  1. Place a dry cast iron skillet in the oven and preheat the oven to 425ºF (218ºC).
  2. As the oven preheats, mix the dry ingredients in a medium-size mixing bowl. Set aside.
    100 grams Cornmeal, 100 grams All-purpose flour, ½ tsp Sea Salt, 2 tsp Baking Powder, ½ tsp Baking Soda
  3. In another medium-sized bowl, whisk the wet ingredients.
    2 Eggs, 150 grams Sourdough Discard, 225 grams Buttermilk, 50 grams Neutral Oil, 120 grams Honey
  4. Pour the wet ingredients into the bowl of dry ingredients. Mix the batter until you see no more dry spots of flour. It's okay if some lumps remain. Don't overmix.
  5. Once the oven is preheated, add the butter to the hot cast-iron skillet. Place the skillet back into the oven until the butter melts and starts to brown, a few minutes.
    Remove the skillet from the oven, swirl the butter in the pan, and pour in all of the sourdough cornbread batter.
    Bake the cornbread for 15-18 minutes. The cornbread is done when the top is golden brown, the edges are slightly crispy, and a toothpick inserted into the middle comes out clean.
    Cool on a wire rack for at least 10 minutes.
    3 TBSP Unsalted Butter

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