Iron Chef Cornbread
Experience the perfect blend of rustic charm and elevated flavor with Iron Chef Cornbread, a golden, tender delight baked to perfection in a preheated cast-iron skillet. This easy-to-make recipe combines the hearty texture of yellow cornmeal with the fluffiness of all-purpose flour, subtly sweetened with granulated sugar and a drizzle of honey for a touch of indulgence. The cast-iron skillet imparts a crispy, golden edge, while the moist interior is brought to life by the richness of melted butter and the lightness of room-temperature eggs. Ready in just 35 minutes from start to finish, this crowd-pleaser is ideal for pairing with your favorite chili, barbeque, or as a standalone snack. Serve it warm with a dollop of butter or an extra drizzle of honey for a cozy and traditional comfort food experience.
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Recipe Information
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 0.25 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon kosher salt
- 1 cup whole milk
- 0.25 cup unsalted butter, melted
- 2 tablespoons honey
- 2 units large eggs, room temperature
- 1 tablespoon vegetable oil (for greasing skillet)
Instructions
Preheat your oven to 400°F (200°C). Place a 9-inch cast-iron skillet in the oven to heat while you prepare the batter.
In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and kosher salt. Whisk together to evenly distribute the dry ingredients.
In a separate medium bowl, whisk together the whole milk, melted unsalted butter, honey, and eggs until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring just until combined. Do not overmix; a few lumps are okay.
Carefully remove the preheated skillet from the oven. Add the vegetable oil, swirling it around to coat the bottom and sides evenly.
Pour the batter into the hot skillet, spreading it out into an even layer.
Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the skillet from the oven and let the cornbread cool for 5 minutes before slicing and serving.
Serve warm with a dollop of butter or a drizzle of honey for extra flavor. Enjoy!
Nutrition Facts
Calories |
2158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.8 g | 111% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 530 mg | 177% | |
| Sodium | 1893 mg | 82% | |
| Total Carbohydrate | 315.0 g | 115% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 97.3 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 390 mg | 30% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 880 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
