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Perfect Honey Butter Skillet Cornbread

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This perfect honey butter skillet cornbread is more than just a side dish. It is a moment of pure, simple comfort with crispy, buttery edges and a sweet, tender crumb.

Ingredients

Scale
  • 1 cup (150g) 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 cup (240ml) buttermilk
  • 2 large eggs, room temperature
  • 1/2 cup (113g) unsalted butter, melted, plus 2 tablespoons for the skillet
  • 1/4 cup (85g) honey
  • For the Honey Butter Glaze:
  • 2 tablespoons (28g) unsalted butter, melted
  • 2 tablespoons (42g) honey

Instructions

  1. Preheat the Oven and Skillet: Place your 10-inch cast iron skillet in the cold oven. Then, preheat the oven to 400°F (200°C). This allows the skillet to get screaming hot, which is essential for that crispy crust. Let it heat for a full 15-20 minutes after the oven reaches temperature.
  2. Mix Dry Ingredients: In a large bowl, whisk together the 1 cup of cornmeal, 1 cup of all-purpose flour, 1/3 cup of sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Set this aside.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk together the 1 cup of buttermilk, 2 large eggs, and 1/2 cup of melted unsalted butter until they are fully combined and smooth.
  4. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or whisk until just combined. A few small lumps are perfectly fine. Do not overmix, or the cornbread will be tough.
  5. Add Butter to the Skillet: Carefully remove the hot skillet from the oven using your oven mitts. Add the remaining 2 tablespoons of butter to the skillet. Swirl it around until it is completely melted and sizzling.
  6. Pour the Batter: Immediately pour the batter into the hot, buttered skillet. It should sizzle as it hits the pan. Gently spread it into an even layer with a spatula.
  7. Bake: Place the skillet back in the oven and bake for 18-22 minutes. The cornbread is done when the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  8. Make the Honey Butter Glaze: While the cornbread is baking, make the glaze. In a small bowl, whisk together 2 tablespoons of melted butter and 2 tablespoons of honey until smooth.
  9. Glaze the Cornbread: As soon as the cornbread comes out of the oven, use a pastry brush to brush the honey butter glaze all over the hot surface. It will soak in beautifully.
  10. Cool Slightly and Serve: Let the cornbread cool in the skillet for about 5-10 minutes before slicing and serving. This allows it to set slightly for cleaner slices.

Notes

The hot skillet is non-negotiable for that crispy crust. Do not overmix the batter. Glaze while the cornbread is still hot. For best results, use room temperature eggs and buttermilk.

Nutrition

Keywords: cornbread, honey butter, skillet cornbread, easy cornbread, homemade cornbread, cast iron cornbread, sweet cornbread

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