Cast Iron Cornbread Recipe

Preheat Oven and Prepare Skillet

Preheat your oven to 425°F (220°C). Place a 10-inch cast iron skillet in the oven while it heats. This helps create a crispy crust on the cornbread.

Mix Dry Ingredients

In a large mixing bowl, whisk together 1 cup of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 2 tablespoons of sugar (optional for sweetness).

Mix Wet Ingredients

In a separate bowl, whisk together 2 eggs, 1 1/4 cups of buttermilk, and 1/4 cup of melted unsalted butter or vegetable oil.

Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not over mix.

Add Green Chilis

Fold in one small can (about 4 oz) of diced green chilis, drained. Mix until evenly distributed throughout the batter.

Prepare the Hot Skillet

Carefully remove the hot cast iron skillet from the oven using oven mitts. Add 1 tablespoon of butter to the skillet and swirl to coat the bottom and sides evenly.

Add Batter

Pour the cornbread batter into the hot, buttered skillet. Use a spatula to spread it evenly if needed.

Bake

Place the skillet back in the oven and bake for about 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Cool

Remove skillet from the oven and let the cornbread cool for at least 10 minutes before serving.

Combine Ingredients

In a small bowl, mix together 1/2 cup of softened unsalted butter, 2 tablespoons of honey, and a pinch of salt. Adjust honey to taste.

Serve

Serve the honey butter alongside the warm green chili cornbread, allowing guests to spread a generous amount on each slice.