This Honey Butter Skillet Cornbread is made with flour, cornmeal, buttermilk, eggs, honey, and a little sugar, and baked in a buttered 10-inch cast iron skillet at 400 degrees F. Heating the skillet in the oven first gives the cornbread crisp, golden edges, and a brush of melted honey butter goes over the top the minute it comes out. It is tender, lightly sweet, ready in 35 minutes, and serves 8.
If you’re new to making homemade cornbread or just want one you can count on, this recipe is simple and easy to follow.
You mix the dry and wet ingredients in separate bowls, stir them together, and bake the batter in the hot buttered skillet, which gives it golden, crisp edges. It uses pantry staples and no special techniques, so it works for any skill level. If you like my Jiffy Corn Casserole and Parmesan Crusted Potatoes, you’ll like this one too.
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💛 Why you’ll love this recipe
- Simple to make and requires no fancy ingredients.
- Goes with soups, chili, stews, or a holiday dinner.
- Quick baking time in a cast iron skillet.
- Bakes in one skillet, with two mixing bowls to wash.
- Total time is 35 minutes, start to finish.
➡️ Ingredients
⏲ How to make this honey butter skillet cornbread recipe
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
- Preheat Oven and Skillet: Preheat oven to 400 degrees F (200 degrees C). Place 2 Tablespoons butter in a 10-inch cast iron skillet and heat and melt it in the oven while preheating.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, 4 Tablespoons honey, eggs, and sugar until smooth. Be sure to incorporate the honey fully, as it can stick to the bottom of the bowl.
- Melt Butter for Batter: Melt 4 Tablespoons of butter in the microwave or on the stove. Let cool slightly, then stir into the wet ingredients.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. The batter should be slightly lumpy, so don’t overmix it.
- Bake: Carefully remove the hot skillet from the oven. Pour the batter into the skillet, spreading it evenly. Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out cleanly. (If the top browns too quickly, lightly cover it with foil during the last few minutes of baking.)
Recipe Tip
Handling Hot Skillet: Make sure to handle the skillet with an oven mitt when taking it out, as it will be very hot. Pouring the batter into a hot skillet helps get those crispy edges, so try to move quickly but carefully.
- Prepare Honey Butter: While the cornbread bakes, melt the remaining 2 Tablespoons of butter and stir in the remaining 1 Tablespoon of honey. Set aside.
- Finish with Honey Butter: Remove the cornbread from the oven and immediately brush honey butter on top. Let cornbread rest for 5-10 minutes before cutting into slices with a sharp knife and serving.
👉 Ingredient substitution suggestions
- Buttermilk: If you don’t have buttermilk on hand, add 1 Tablespoon lemon juice or vinegar to a cup of regular milk and let it sit for a few minutes to thicken.
- Honey: Maple syrup can work in a pinch, though it will change the flavor slightly.
- Granulated Sugar: You could skip this for a slightly less sweet cornbread, or substitute with brown sugar for a richer flavor.
✨ Variations
- Cheesy: Fold in a handful of shredded cheddar cheese or pepper jack cheese.
- Spicy Honey Butter: Add a pinch of ground cayenne pepper to the honey butter for a sweet-heat combo.
- Herbs: Mix in chopped fresh herbs like rosemary or thyme with the batter.
〰️ How to serve
- With Chili: Bowl of hearty chili.
- BBQ: BBQ chicken, pulled pork, or ribs.
💬 FAQs
Can I use a different pan if I don’t have a cast iron skillet?
Yes, a 9×9-inch metal baking pan can work, though it won’t get quite as crispy on the edges as a 10-inch cast iron skillet.
Can I make this ahead of time?
Yes, you can make it a few hours in advance. Simply reheat in the oven at 300 degrees F for about 10 minutes before serving. Brush with a fresh layer of honey butter if you like.
How do I store leftovers?
Store leftovers in an airtight container. Cornbread keeps at room temperature for up to 2 days or in the refrigerator for up to 1 week. To freeze, wrap individual slices or the whole cornbread tightly in plastic wrap, then place in a freezer-safe bag or container. Cornbread can be frozen for up to 3 months. For best results, thaw it in the refrigerator overnight before reheating.
How do I reheat after storing?
To reheat in the microwave, place a slice of cornbread on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for about 20-30 seconds, or until warmed through. This method helps prevent the cornbread from drying out. For the oven, wrap the cornbread in foil and place it on a baking sheet. Warm in a 300 degrees F oven for 10-15 minutes to keep it moist and heat evenly.
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- Skillet Chocolate Chip Cookie – Warm cookie, straight from the skillet.
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Honey Butter Skillet Cornbread
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 Tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 5 Tablespoons honey, divided
- 2 eggs
- 2 Tablespoons granulated sugar
- ½ cup unsalted butter, divided
Instructions
- Preheat Oven and Skillet: Preheat oven to 400 degrees F (200 degrees C). Place 2 Tablespoons butter in a 10-inch cast iron skillet and heat and melt it in the oven while preheating.
- Combine Dry Ingredients: In a large mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk buttermilk, 4 Tablespoons honey, eggs, and sugar until smooth. Be sure to incorporate the honey fully, as it can stick to the bottom of the bowl.
- Melt Butter for Batter: Melt 4 Tablespoons butter in the microwave or on the stove. Let cool slightly, then stir into the wet ingredients.
- Combine Wet and Dry: Gradually add wet ingredients to the dry ingredients, stirring until just combined. The batter should be slightly lumpy, so don’t overmix it.
- Bake: Carefully remove hot skillet from the oven. Pour batter into the skillet, spreading it evenly. Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out cleanly. (If top browns too quickly, lightly cover it with foil during the last few minutes of baking.)
- Prepare Honey Butter: While cornbread bakes, melt remaining 2 Tablespoons butter and stir in remaining 1 Tablespoon honey. Set aside.
- Finish with Honey Butter: Remove cornbread from oven and immediately brush honey butter on top. Let cornbread rest for 5-10 minutes before cutting into slices with a sharp knife and serving.
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