Skillet Cornbread With Honey
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- ¼ cup honey
- ½ cup unsalted butter melted and slightly cooled
- 1 cup buttermilk
- 2 large eggs
- 2 tbsp neutral oil for the skillet
Instructions
Preheat and Prep
- Preheat your oven to 400°F. Place a 10-inch cast-iron skillet (or heavy pan) in the oven while it heats. You want it hot — this gives your cornbread a crisp edge.
Mix Dry Ingredients
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt. This ensures even leavening and prevents pockets of baking powder.1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, ½ tsp baking soda, 1 tsp kosher salt
Mix Wet Ingredients
- In another bowl, whisk buttermilk, eggs, honey, and melted butter. Make sure the butter isn’t hot when added — it can scramble the eggs if too warm.¼ cup honey, ½ cup unsalted butter, 1 cup buttermilk, 2 large eggs
Combine
- Pour the wet mixture into the dry. Stir gently until just combined — a few small lumps are fine. Overmixing will make it dense.
Bake
- Remove the hot skillet from the oven, lightly oil the skillet, and pour in the batter (it should sizzle slightly on contact).2 tbsp neutral oil
- Bake 18–22 minutes, until golden on top and a toothpick inserted in the center comes out clean. The edges should be crisp, and the top lightly browned.
What do you think of this recipe?Keep scrolling for the full recipe post. Please consider Leaving a Review!If there’s one recipe that proves “simple” and “impressive” can coexist, it’s this skillet cornbread. Golden edges, tender crumb, and that whisper of honey—this one walks the line between savory and just-sweet-enough in the best way.
I’ve baked a lot of cornbread in my day—sweet ones, savory ones, and the occasional accidental brick—but this version has become my default because it checks all the boxes: crisp edges from a blazing hot skillet, soft center from the buttermilk, and a glossy, golden top that looks like you knew exactly what you were doing. (You did.)
If you’ve ever been burned by a dry, bland cornbread, this one’s your redemption story. Let’s break down how to nail it every single time.
Choosing the Right Skillet
That cast-iron skillet isn’t just for show—it’s the secret weapon here. Preheating it in the oven means the batter starts cooking the second it hits the pan, giving you those signature crispy edges that a baking dish just can’t pull off.
If you don’t own a cast-iron yet, it’s worth investing in one. They’re perfect for everything from peach cobbler to sweet potato casserole, and they last forever.
Ingredient Swaps That Actually Work
Cornbread recipes are flexible, but there are a few smart swaps if you’re missing something:
- No buttermilk? Make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes.
- Need it dairy-free? Use plant-based milk with a teaspoon of vinegar and swap the butter for a neutral oil. The flavor will shift slightly, but the texture stays great.
- Want it extra corny? Stir in a handful of thawed frozen corn kernels before baking.
If you’re leaning into savory, skip the honey and fold in shredded cheddar and chopped jalapeños for a twist.
How to Know When It’s Done
Cornbread can go from “perfectly golden” to “whoops, dry” pretty fast. Start checking at 18 minutes. Look for:
- A deep golden top
- Edges pulling slightly away from the pan
- A toothpick that comes out clean but not dry
If you want to take it over the top, brush the top with melted butter and a drizzle of honey right after it comes out of the oven. It’s glossy, sticky perfection.
Serving & Pairing Ideas
This skillet cornbread is ridiculously versatile. Serve it warm with a pat of butter and a drizzle of honey for breakfast, or alongside barbecue pulled pork for a true Texas-style barbecue vibe. It also makes an incredible base for cornbread stuffing when the holidays roll around.
And don’t sleep on leftovers—slice and toast them the next morning, or crumble into a chili for some serious comfort food.
Storage Tips
- Room temp: Store covered on the counter for up to 2 days.
- Fridge: Wrap tightly and refrigerate up to 5 days.
- Freezer: Slice into wedges, wrap individually, and freeze for up to 3 months. Reheat in the oven for that just-baked crispiness.
If you’re the kind of person who always doubles recipes (smart move), bake two skillets and stash one in the freezer—you’ll thank yourself later.
This skillet cornbread with honey is proof that a few pantry staples and a hot pan can make something that feels special every single time. Whether you’re pairing it with chili night or serving it straight out of the skillet to impress guests, it’s one of those recipes you’ll keep in rotation forever.