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Best Easy Honey Butter Skillet Cornbread Recipe

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This honey butter skillet cornbread features a crispy, buttery crust and a tender, honey-kissed interior. Quick and easy to make, it’s perfect for any occasion and disappears every time.

Ingredients

Scale
  • 1 cup yellow cornmeal (preferably stone-ground)
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk (room temperature)
  • 1/3 cup whole milk
  • 2 large eggs (room temperature, lightly beaten)
  • 1/4 cup unsalted butter (melted and slightly cooled)
  • 1/4 cup honey
  • 3 tablespoons unsalted butter (for the skillet)
  • 4 tablespoons unsalted butter (softened, for honey butter topping)
  • 2 tablespoons honey (for honey butter topping)
  • Pinch of flaky sea salt (optional, for honey butter topping)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet inside while it heats.
  2. In a large bowl, whisk together the dry ingredients: 1 cup cornmeal, 1 cup flour, 1/2 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
  3. In a separate medium bowl, combine the wet ingredients: 1 cup buttermilk, 1/3 cup milk, 2 beaten eggs, 1/4 cup melted butter, and 1/4 cup honey. Whisk until well incorporated.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined. A few small lumps are fine.
  5. Carefully remove the hot skillet from the oven. Add the 3 tablespoons of butter and swirl until melted and sizzling.
  6. Pour the batter into the hot skillet. It should sizzle. Spread evenly with a spatula.
  7. Bake for 18-22 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
  8. While the cornbread bakes, make the honey butter: mix 4 tablespoons softened butter with 2 tablespoons honey until smooth. Add a pinch of flaky sea salt if desired.
  9. Let the cornbread cool in the skillet for 5 minutes. Brush the honey butter generously over the top while still warm.
  10. Slice and serve warm. Use a serrated knife for cleaner cuts.

Notes

Room temperature ingredients are key for best texture. Don’t skip preheating the skillet for a crispy crust. Start checking for doneness at 18 minutes to avoid overbaking. Let the cornbread rest 5 minutes before cutting. Brush honey butter while still warm for best absorption.

Nutrition

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

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