Honey Cornbread Recipe (Cast Iron Skillet)
This rustic honey cornbread is baked in cast iron with Greek yogurt, raw honey, and tallow. It has a crisp golden crust and a moist, tender crumb — perfect with soups, chili, or crumbled into dressing.
Ingredients
- 1 cup stone-ground cornmeal
- 1 cup all-purpose flour or fresh-milled wheat for a heartier crumb
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- ½ cup raw honey
- 1 cup homemade Greek yogurt [recipe here]
- 1 large egg
- 4 tablespoons tallow or bacon drippings, melted, plus extra for greasing the skillet
Instructions
- Preheat oven to 400°F. Place a 10-inch cast iron skillet in the oven to heat.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
- In another bowl, whisk together honey, yogurt + milk, egg, and melted tallow.
- Stir the wet ingredients into the dry just until combined. Do not overmix.
- Remove the hot skillet from the oven, swirl with a spoonful of tallow, and pour in the batter.
- Bake 20–25 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Cool 10 minutes before slicing. Serve warm with extra honey or butter.
Notes
Preheating the cast iron skillet is key for a crisp crust.
Raw honey adds natural sweetness without refined sugar.
Yogurt keeps the crumb moist and tender; buttermilk can be used instead.
Rendered tallow (or bacon drippings) gives the cornbread rich flavor and a farmhouse touch.