Print

Perfect Honey Butter Skillet Cornbread (Easy Recipe)

honey butter skillet cornbread - featured image
Print Recipe

This honey butter skillet cornbread is the perfect side dish for chili, soups, or just eating plain. With a crispy, buttery crust and a tender, slightly sweet interior, it’s easy to make with simple ingredients and a cast iron skillet.

Ingredients

Scale
  • 1 cup (160g) yellow cornmeal
  • 1 cup (125g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 1/4 cups (300ml) buttermilk
  • 2 large eggs, room temperature
  • 1/2 cup (113g) unsalted butter, melted and cooled slightly, plus more for the skillet
  • 3 tablespoons honey (for batter)
  • 3 tablespoons unsalted butter, softened (for glaze)
  • 2 tablespoons honey (for glaze)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet inside the oven while it preheats. Give the skillet a full 15 minutes in the hot oven once it reaches temperature.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. Make a well in the center.
  3. In a separate medium bowl, whisk together buttermilk, eggs, melted butter (cooled slightly), and 3 tablespoons honey until smooth.
  4. Pour the wet ingredients into the well in the dry ingredients. Stir gently with a spatula or wooden spoon just until the flour disappears (about 12 to 15 strokes). A few lumps are fine.
  5. Carefully remove the hot skillet from the oven. Add about 1 tablespoon of butter and swirl to coat the bottom and sides. The butter should sizzle immediately.
  6. Immediately pour the batter into the hot skillet. Spread evenly with a spatula if needed.
  7. Bake for 18 to 22 minutes, until the top is golden brown, edges have pulled away from the skillet, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. While the cornbread bakes, mix 3 tablespoons softened butter with 2 tablespoons honey in a small bowl until smooth.
  9. As soon as the cornbread comes out of the oven, brush the honey butter mixture over the top while it’s still hot.
  10. Let the cornbread rest in the skillet for 5 to 10 minutes before slicing into wedges and serving warm.

Notes

Don’t skip preheating the skillet—it creates the crispy crust. Use room temperature ingredients for best results. Mix batter gently and minimally to avoid tough cornbread. Brush glaze while cornbread is hot so it soaks in. Let rest before slicing for clean wedges.

Nutrition

Keywords: honey butter cornbread, skillet cornbread, easy cornbread recipe, cast iron cornbread, southern cornbread

Find it online: https://cheerycrisp.com/perfect-honey-butter-skillet-cornbread-easy-recipe/