Mason-Dixon Cast-Iron Skillet Cornbread Recipe

I have made my fair share of cornbread recipes trying to find the perfect southern styled bread with a fluffy, sweet and buttery texture. Each recipe I tried was OK, but lacked that WOW! factor because they were too dry or not dense enough. You know, that special moment when you surrender yourself to the delicious taste of the sweet and buttery flavor of Mason-Dixon Cast-Iron Skillet Cornbread melting in your mouth (I’m not drooling…. promise).

While our family has enjoyed exploring different flavors and textures, we have finally found our favorite and most requested skillet cornbread. This recipe is very simple, but is sure to please any crowd! Below is my recipe for Mason-Dixon Cast-Iron Skillet Cornbread. The recipe is the perfect amount to fill a 12″ Lodge Cast Iron Skillet And don’t worry – If you don’t have a Cast Iron Skillet, I have included instructions to make this dish in bakeware, as well!

Mason-Dixon Cast-Iron Skillet Cornbread

Ingredients:

1 Cup Flour, Spooned and Leveled

¾ Cup Yellow Cornmeal

½ Teaspoon Kosher Salt

½ Teaspoon Baking Soda

2 Teaspoons Baking Powder*

½ Cup or 1 Stick of Butter

¼ Cup Vegetable Oil

1 Cup Granulated Sugar

1/3 Cup Honey

2 Large Eggs

1 & ¼ Cup Buttermilk

Directions:

1. Preheat your oven to 375 degrees. Place a 9 Inch Cast Iron Skillet in the oven to warm while the oven preheats.
2. In a mixing bowl, combine flour, cornmeal, kosher salt, baking soda, and baking powder.
3. Melt half of the butter and set other half aside.
4. In a separate large bowl add the melted butter, oil, sugar and honey together (I use a very liberal 1/3 cup of honey when making for my family).
5. Add the eggs and buttermilk to the butter, oil and sugar mixture – whisk together until combined.
6. Stir in the dry ingredients until well combined but do not over mix. Some lumps are ok.
7. Remove the skillet from the oven. Coat the bottom and sides of the skillet with the reserved half stick of butter.
8. Pour the batter into the skillet and smooth out the top.
9. Bake for 25-30 minutes or until tooth pick inserted in center comes out clean.
10. Drizzle additional honey on top of cornbread, if desired.
11. Allow to rest for 10 minutes before serving.

*If using an 8×8 or 9×9 pan, use only 1 teaspoon of baking powder. In addition, do not preheat the baking pan like you would the cast iron skillet. You can either spray the baking pan with non-stick cooking spray or coat with the remaining butter prior to pouring your batter.

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