The Best Skillet Cornbread Recipe | James Bridges | Simply Bread Co.

Combine yellow cornmeal, Jimmy red cornmeal, and all-purpose flour in a bowl.

Add salt to the dry mixture and stir to combine.

Refrigerate overnight to allow flavors to marry and hydrate the mixture.

In a separate bowl, combine 4 eggs and buttermilk, stirring gently to break up the eggs.

Add cooled melted butter to the egg and buttermilk mixture, ensuring it’s not hot to avoid curdling the eggs.

Stir in honey as the only sweetener, mixing until combined.

Make a well in the dry ingredients and pour in the wet mixture, stirring gently to avoid overmixing.

Cover the batter and refrigerate overnight.

The next day, add baking soda and baking powder to the batter just before baking.

Remove the batter from the fridge 1 to 1.5 hours before baking to temper it.

Preheat cast iron skillets in the oven with butter for about 10 minutes until sizzling.

Pour the batter into the preheated skillets, filling them halfway.

Bake for 15 to 25 minutes, checking for doneness with a skewer.

Let the cornbread cool for 5 to 6 minutes before turning it out onto a cooling rack.

Equipment Needed

Spice Level: