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83% would make again

Skillet Cornbread


for 8 slices

  • 3 large eggs
  • 2 cups buttermilk (480 mL)
  • 2 ¼ cups all-purpose flour (280 g)
  • 3 cups cornmeal (450 g)
  • 3 teaspoons salt
  • ¼ cup sugar
  • 2 ½ teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 cup shredded cheddar cheese (100 g)
  • ½ cup butter (115 g), plus more for serving
  • honey, for serving

Nutrition Info

    Calories 508
    Fat 20g
    Carbs 65g
    Fiber 3g
    Sugar 7g
    Protein 14g

Estimated values based on one serving size.


  1. Preheat the oven to 425°F (220°C). Place a large cast iron skillet in the oven while it preheats.
  2. In a medium bowl, whisk together the eggs and buttermilk until well combined.
  3. In a large bowl, whisk together the flour, cornmeal, salt, sugar, baking powder, baking soda, and shredded cheddar cheese.
  4. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just incorporated.
  5. Carefully remove the hot skillet from the oven and add the butter. Once the butter melts, add the cornbread batter and spread in an even layer.
  6. Bake for 20–25 minutes, until golden brown on top.
  7. Slice and top with butter and honey.
  8. Enjoy!

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