I have been making honey cornbread in an iron skillet for several years and I prefer the shape and size over using a rectangle pan.  Isn't it beautiful.  Plus there is the added benefit of iron being absorbed into the bread from the pan while it is baking. 

This really is the best corn bread I have ever made.  The boys love it and ask for any leftovers for a snack.  

Honey Cornbread

2/3 cup sugar
1/4 cup butter, softened
4 eggs
1/2 cup honey
1 1/3 cups milk
2 1/3 cups flour
1 1/2 Tablespoon baking powder
1/2 cup corn meal
1 teaspoon salt

Preheat oven to 400 degrees. Cream sugar and butter. Add in eggs, honey and milk and mix well.

Mix together flour, baking powder, corn meal and salt. Mix dry ingredients with wet ingredients carefully. Do not over-mix. Batter will be lumpy.

Pour batter into greased iron skillet.  I use my large iron skillet.  I butter the skillet really well or rub coconut oil all over it before pouring in the batter.  I have found that coconut oil works really well for greasing cake and bread pans.  

Bake for about 25 minutes.  Do not over-bake.  You want nice moist cornbread not dry cornbread. 

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