Fall Baking: Cornmeal & Honey Skillet Cake
Print
🍯 Fall Baking: Cornmeal & Honey Skillet Cake
Description
Golden, lightly sweet, and irresistibly moist, this Cornmeal & Honey Skillet Cake is a cozy fall treat. Baked in a cast-iron skillet, it develops a rustic crisp edge while staying tender inside. Serve it warm with butter, a drizzle of extra honey, or alongside a hot cup of tea.
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon (optional, for a fall touch)
- ½ cup unsalted butter, melted (plus 1 tbsp for greasing the skillet)
- ½ cup honey
- ½ cup granulated sugar (or light brown sugar for deeper flavor)
- 2 large eggs
- 1 cup buttermilk (or milk + 1 tsp vinegar/lemon juice)
- 1 tsp vanilla extract
Instructions
- Preheat & Prep
- Preheat oven to 350°F (175°C). Place a 10-inch cast-iron skillet in the oven to heat while you mix the batter.
- Mix the Dry Ingredients
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
- Combine Wet Ingredients
- In another bowl, whisk melted butter, honey, and sugar until smooth. Add eggs, buttermilk, and vanilla, mixing until combined.
- Bring It Together
- Pour wet ingredients into the dry mixture. Stir gently until just combined—do not overmix.
- Bake in Skillet
- Carefully remove the hot skillet from the oven. Swirl 1 tbsp butter in the skillet to coat the bottom and sides. Pour in the batter and smooth the top.
- Bake & Cool
- Bake for 25–30 minutes, or until the top is golden and a toothpick comes out clean. Let cool slightly before slicing.
Notes
Serving Ideas
- Classic: Slice warm and serve with extra honey drizzled on top.
- Fall flair: Add a dollop of whipped cream and a sprinkle of cinnamon.
- Savory pairing: Perfect alongside chili, stew, or roasted fall veggies.