Honey Butter Skillet Cornbread

Golden cornbread with crisp edges, a tender center, and honey butter that melts into every warm slice.

⏱ Time: 35 minutes

🍽 Servings: 8

⭐ Difficulty: Easy

Ingredients

Cornbread

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup whole milk
• 2 large eggs
• ¼ cup unsalted butter, melted
• 2 tablespoons honey

Honey Butter

• ¼ cup unsalted butter, softened
• 1–2 tablespoons honey
• Pinch of salt

Instructions

1. Preheat your oven to 400°F (200°C) and place a 10-inch cast iron skillet in the oven while it heats.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the milk, eggs, melted butter, and honey.
4. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
5. Carefully remove the hot skillet from the oven and add a small pat of butter, swirling it to coat the bottom.
6. Pour the batter into the hot skillet and spread it evenly.
7. Bake for 18–22 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Let the cornbread cool for about 10 minutes before slicing.
9. In a small bowl, stir together the softened butter, honey, and salt until smooth. Serve with the warm cornbread.

Quick Notes

• Preheating the skillet creates the signature crispy, golden edges.
• Stir the batter only until combined to keep the cornbread tender.
• Serve with chili, soup, pot roast, or simply with extra honey butter.
• Store covered at room temperature for up to 2 days.
• Reheat slices in the oven or toaster oven for the best texture.