Honey Butter Skillet Cornbread

There are few smells that make my kitchen feel more like home than cornbread baking in a hot skillet. My boys come running before the timer even goes off, and honestly, so do I. This is the version I make when I want something cozy on the table fast, and it never lasts long.

What makes it special is the honey butter. I started brushing a little extra over the top right out of the oven a couple years ago, and now I cannot go back. It soaks into those golden edges and turns a simple side into the thing everyone fights over.

Why the skillet matters

I know you can bake cornbread in any pan, but a preheated cast iron skillet gives you those crisp, almost caramelized edges that I am completely obsessed with. The hot pan starts cooking the batter the second it hits, so you get that gorgeous crust while the middle stays tender. If you do not have one yet, it is worth the small investment, and you will use it for so much more than cornbread.

A good cast iron skillet is one of those pieces that genuinely gets better the more you use it. I also keep a little honey dispenser on the counter so drizzling is mess free.

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A few honest tips

Do not overmix the batter. I know it is tempting to stir until everything is perfectly smooth, but a few lumps are totally fine and actually keep the cornbread tender. Overmixing is the fastest way to a tough, dense crumb, and nobody wants that.

If your family likes things a touch sweeter, add an extra tablespoon of honey to the batter. If you lean savory, hold the sugar back a little and lean into the salt. This recipe is forgiving, so make it yours.

Honey Butter Skillet Cornbread

Buttery, slightly sweet cornbread baked right in a skillet and finished with a glossy honey butter that soaks into every crumb.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 8 servings

Course: Appetizer

Cuisine: Southern

Ingredients Method Notes

Ingredients

  

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 6 tablespoons butter melted, divided
• 3 tablespoons honey plus more for the topping

Method

 

1. Preheat the oven to 400 degrees F and place a 10-inch cast iron skillet inside to heat.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk the buttermilk, eggs, 4 tablespoons of the melted butter, and honey until smooth.
4. Pour the wet ingredients into the dry and stir just until combined. Do not overmix.
5. Carefully remove the hot skillet, add the remaining 2 tablespoons butter and swirl to coat, then pour in the batter.
6. Bake for 22 to 25 minutes, until golden and a toothpick comes out clean. Drizzle with extra honey before serving.

Notes

For extra honey flavor, brush a little more honey butter over the top right after it comes out of the oven. Leftovers reheat beautifully wrapped in foil.

Pull up a chair

This is the cornbread I bring to chili nights, Sunday dinners, and every potluck where I want to show up with something everyone remembers. Make it once and I have a feeling it earns a permanent spot in your rotation too.

So glad you are here.
xo, Pam