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–+ servings
A cast iron skillet with crispy-edged cornbread, one slice served on a black plate nearby. A jar of honey with a dipper and a black-and-white checkered cloth rest on the wooden surface.
Bake up this golden, crispy-edged skillet cornbread sweetened with honey and buttermilk. Easy to make in one pan for the perfect Southern side dish.

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
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Instructions

Preheat and Prep

  1. 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

  1. 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

  1. 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

  1. Pour the wet mixture into the dry. Stir gently until just combined — a few small lumps are fine. Overmixing will make it dense.

Bake

  1. 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
    A cast iron skillet filled with uncooked honey skillet cornbread batter sits on a wooden surface. The batter is spread evenly across the pan, ready to bake into crispy-edged cornbread perfection.
  2. 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.
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