Honey Butter Skillet Cornbread

Cornbread made with flour, cornmeal, buttermilk, eggs, honey, and a little sugar, baked in a hot buttered 10-inch cast iron skillet at 400 degrees F until golden, then brushed with honey butter as soon as it comes out of the oven. Ready in 35 minutes and serves 8.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: American

Keyword: honey butter skillet cornbread, honey cornbread, skillet cornbread

Servings: servings

Calories: 321kcal

Author: Sara Nelson

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.

Notes

Making In Advance to Serve Later: 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.

Refrigerator Storage: 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.

Freezer Storage: 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.

Reheating Instructions: 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.

Using a Different Pan: A 9x9-inch metal baking pan can work, though it won’t get quite as crispy on the edges as a 10-inch cast iron skillet.

Nutrition