Sweet Honey Skillet Cornbread

This is a sweet honey-based cornbread that has corn niblets added as well, which is another thing that I enjoy in a good cornbread. You can leave those out if you don’t like the texture, but I love the added corn flavor! Now this type of sweet cornbread that uses sugar or honey is not traditional savory Southern cornbread. Southern cornbread uses very little sugar and a lot of cornmeal compared to flour. This skillet cornbread is closer to the Northern type of cornbread, which is more like a cake.

Learn how to make the perfect cornbread: Soaking the cornmeal is an important step texture-wise, so make sure not to skip it! This is how you get a more cake-like cornbread rather than a grainy one. Preheating the skillet gets that lovely crust on the bottom and sides of the cornbread, but if you don’t like removing a hot skillet from the oven you can skip this. It will still work out! I love the corn niblets for the added boost of corn flavor that they add and I like the texture, but you can skip this if you don’t like pieces of corn in your cornbread.

Ingredients:

• 1 tablespoon vegetable oil or bacon grease to grease the skillet
• 1 1/4 cups milk or buttermilk if you want richer and tangier
• 1 cup cornmeal
• 1 cup corn niblets canned, cooked, frozen and defrosted, your choice they just need to be drained
• Dry Mixture
• 1 cup all-purpose flour
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• Wet Ingredients
• 2 large eggs beaten
• 1/4 cup butter melted
• 1/3 cup honey melted and measured