Why You’ll Love Ridiculously-Good Skillet Honey Butter Cornbread Recipe
- Crispy, buttery edges with a soft and moist center
- Baked in a cast iron skillet for extra flavor and texture
- Sweet honey butter topping that melts into the warm cornbread
- Perfect balance of sweet and savory flavors
- Easy to make with simple pantry ingredients
- Great side dish for soups, chili, and BBQ meals
- Stays tender and flavorful even after cooling
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 ½ cups fine yellow cornmeal
- ½ cup all-purpose flour
- ¼ cup packed dark brown sugar
- 2 teaspoons kosher salt
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 ½ cups buttermilk
- 2 tablespoons honey
- 2 large eggs
- ½ cup (1 stick) unsalted butter, melted
- 2 tablespoons unsalted butter (for skillet)
- 3 tablespoons butter, melted (for topping)
- 3 tablespoons honey (for topping)
Directions
- Preheat the oven to 425°F and place a 10-inch cast iron skillet inside to heat up.
- In a large bowl, whisk together cornmeal, flour, brown sugar, salt, baking powder, and baking soda until well combined.
- In a separate bowl, whisk together buttermilk, honey, and eggs until smooth.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined.
- Add the melted butter and fold it into the batter carefully, avoiding over-mixing.
- Carefully remove the hot skillet from the oven and add the 2 tablespoons of butter, brushing it to coat the bottom and sides.
- Pour the batter into the hot skillet. It should sizzle slightly when it hits the pan.
- Smooth the top and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- While the cornbread bakes, mix melted butter and honey together for the topping.
- Once the cornbread is done, immediately pour the honey butter mixture over the hot cornbread and spread evenly.
- Let it soak in for 2 to 3 minutes before slicing.
Servings and timing
- Servings: 9
- Preparation Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
Variations
- Add shredded cheddar cheese for a savory twist
- Mix in chopped jalapeños for a spicy kick
- Replace part of the flour with whole wheat flour for a heartier texture
- Add corn kernels for extra sweetness and texture
- Use maple syrup instead of honey for a deeper flavor
- Sprinkle flaky salt on top for a sweet-salty finish
- Add a pinch of smoked paprika for a subtle smoky taste
Storage/Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, warm slices in the oven at 300°F for about 8–10 minutes or microwave for 15–20 seconds until heated through. For best texture, avoid overheating so it stays soft and moist.
You can also freeze cornbread for up to 2 months. Wrap tightly in plastic wrap and place in a freezer-safe bag. Thaw at room temperature before reheating.
FAQs
What makes skillet cornbread better than baked cornbread?
A cast iron skillet creates a crispy, golden crust while keeping the inside soft and moist.
Can I make this without a cast iron skillet?
Yes, you can use a baking dish, but you’ll lose some of the crispy edges.
Why is my cornbread dry?
Overbaking or over-mixing the batter can cause dryness. Remove it from the oven as soon as a toothpick comes out clean.
Can I use regular milk instead of buttermilk?
Yes, but buttermilk gives a richer flavor and better texture. You can also make a substitute with milk and lemon juice.
Can I reduce the sugar?
Yes, you can reduce the sugar slightly, but it will affect the sweetness and balance with the honey topping.
How do I keep cornbread moist?
Do not overbake and always add the honey butter topping while it is still hot.
Can I make this recipe ahead of time?
Yes, you can bake it a day ahead and reheat before serving.
What can I serve with honey butter cornbread?
It pairs well with chili, fried chicken, barbecue, soups, and stews.
Can I make it gluten-free?
Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour.
Why do you preheat the skillet?
Preheating creates a sizzling batter contact that helps form a crisp, flavorful crust.
Conclusion
Ridiculously-Good Skillet Honey Butter Cornbread is the ultimate comfort side dish, combining a crisp buttery crust with a soft, tender crumb and a sweet honey butter glaze. Easy to prepare and packed with flavor, it’s a recipe that elevates any meal and keeps everyone coming back for seconds.
Ridiculously-Good Skillet Honey Butter Cornbread
This skillet honey butter cornbread is rich, tender, and lightly sweet with a crisp golden crust. Finished with a warm honey butter glaze, it’s the perfect side for chili, barbecue, or cozy comfort meals.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 servings
- Category: Side Dish
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ½ cups fine yellow cornmeal
- ½ cup all-purpose flour
- ¼ cup packed dark brown sugar
- 2 teaspoons kosher salt
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 ½ cups buttermilk
- 2 tablespoons honey
- 2 large eggs
- ½ cup (1 stick) unsalted butter, melted
- 2 tablespoons unsalted butter, for skillet
- 3 tablespoons salted or unsalted butter, melted (for topping)
- 3 tablespoons honey (for topping)
Instructions
- Preheat the oven to 425°F and place a 10-inch cast iron skillet inside to heat.
- In a large bowl, whisk together the cornmeal, flour, brown sugar, salt, baking powder, and baking soda until well combined.
- In a separate bowl, whisk together the buttermilk, honey, and eggs until smooth.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined.
- Fold in the ½ cup melted butter until incorporated, being careful not to overmix.
- Carefully remove the hot skillet from the oven and add the 2 tablespoons of butter, brushing it across the bottom and sides as it melts.
- Pour the batter into the hot skillet and smooth the top with a spatula.
- Bake for 20–25 minutes, or until the cornbread is set and a toothpick inserted in the center comes out clean.
- Mix the melted butter and honey for the topping, then immediately pour over the hot cornbread and spread evenly.
- Let sit for 2–3 minutes to absorb the glaze, then slice and serve warm.
Notes
- Do not overmix the batter to keep the cornbread tender.
- Preheating the skillet helps create a crisp, golden crust.
- Serve warm for best texture and flavor.
- Pairs well with chili, soups, or grilled meats.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 14 g
- Sodium: 610 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
