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Skillet Cornbread


1 Cup Cornmeal or Polenta

2/3 Cup Sugar

1 Cup All-purpose Flour

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

1/2 Cup Butter

2 Eggs

1 Cup Buttermilk (Make your own Sour Milk)


  1. Preheat 10” Cast iron skillet in the oven at 350-400 degrees.
  2. Place stick of butter in preheating skillet in the oven to melt.
  3. In medium mixing bowl, whisk together cornmeal, sugar, flour, salt, and baking soda. Make a well in the center.
  4. In the well in the dry ingredients, crack the eggs and pour the buttermilk. Whisk together dry and wet ingredients until well blended.
  5. Remove skillet from the oven and swirl butter around until it has coated the bottom and sides of the skillet.
  6. Pour hot melted butter into the batter and stir gently until incorporated.
  7. Pour batter into hot skillet and bake at 350 degrees for 20-25 minutes, or until knife inserted in the center comes out clean.

 Whipped Honey Butter


1 Cup Butter, softened

1/2 Cup Honey

1 teaspoon ground cinnamon


  1. With stand mixer and whip attachment, mix ingredients together on medium speed until incorporated.
  2. Turn mixer up to high speed and whip until light and fluffy.
  3. Serve with warm cornbread.
    1. Store in refrigerator for up to 2 weeks.




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