Golden Skillet Cornbread with Honey Butter

I was standing over my stove one cold November morning when I first decided to bake cornbread in my grandmothers cast iron skillet instead of a baking dish. The way the edges crisped up against that hot iron changed everything for me. That simple switch transformed an ordinary side into something truly special, but it wasnt until I started finishing it with a honey butter glaze that my family began requesting it for every gathering. The sweet gloss catching the light as it pools slightly in the center still makes me pause before cutting that first warm wedge.

Last winter during that terrible snowstorm, we lost power for nearly two days. I managed to get this cornbread going on our gas stove and baked it under a makeshift aluminum foil tent. We ate it by candlelight with the last of our soup, and my daughter still talks about it as the best dinner wed had in months. Something about the warm, golden bread made us forget about the freezing temperatures outside and the uncertain wait for electricity to return.

Ingredients

• Yellow cornmeal: Look for stone-ground if you can find it the slightly coarser texture gives the cornbread character and a more authentic flavor that reminds me of what my Southern neighbor used to make.
• Whole milk: I once ran out and used 2% in a pinch, and while it worked, the richness from whole milk makes a noticeable difference in how tender the crumb becomes.
• Unsalted butter: Using unsalted gives you control over the saltiness, but Ive discovered browning the butter before adding it to the batter adds this nutty dimension that elevates the entire recipe.
• Cast iron skillet: Not technically an ingredient but absolutely essential the way it conducts and holds heat creates that signature golden crust that makes people reach for seconds.
• Honey: Local honey if you can get it adds subtle floral notes to the glaze that change with the seasons and whatever flowers the bees have been visiting.

Instructions

Preheat your world:

Slip that cast iron skillet into your 400°F oven while it preheats. The magic of this cornbread starts with that sizzle when batter hits hot iron.

Mix with restraint:

Whisk those dry ingredients together until they look like sandy beaches, then create a little well in the center for your wet team to join the party. Fold everything together just until no dry streaks remain you should still see some small lumps.

The sizzle moment:

Listen for that satisfying hiss when you pour the batter into the hot skillet. This sound means youre on your way to that perfect crust.

Patience pays off:

The hardest part is waiting those 18-20 minutes while your kitchen fills with the sweet aroma of baking cornbread. Look for that golden crown to form and pull it when a toothpick comes out with just a few moist crumbs.

Glaze while hot:

Brush that honey butter over the cornbread the moment it leaves the oven. Watch how it melts into the nooks and crannies, creating a glistening finish that will make your mouth water.

Save

My neighbor Tom knocked on our door one Sunday afternoon when I had just pulled this cornbread from the oven. He had come to borrow a tool, but the aroma lured him into accepting a slice topped with extra honey butter. Standing in my kitchen, he took a bite and closed his eyes, then told me about how his grandmother made cornbread in Mississippi when he was a boy. For twenty minutes, that warm cornbread transported us both to different memories and connected us in a way that surprised us both.

Making It Your Own

Ive experimented with this recipe dozens of times, and each variation feels like discovering a new side to an old friend. Adding a handful of corn kernels brings bursts of sweetness and texture, while jalapeños create this beautiful sweet-heat dance that pairs magnificently with chili. My daughter prefers it with shredded cheddar folded in, while my husband requests crumbled bacon and a touch of maple syrup in place of some of the honey in the glaze.

Serving Suggestions

This cornbread has this remarkable ability to elevate simple meals into something that feels like a special occasion. Weve served it alongside smoky baked beans at summer cookouts, with butternut squash soup on crisp fall evenings, and as the perfect companion to spicy chili during football games. One memorable dinner party, I cut it into tiny squares and topped each with a small spoonful of pulled pork and a dot of barbecue sauce everyone hovered around that platter until it disappeared.

Storing and Reheating

If by some miracle you have leftovers, this cornbread revives beautifully. The honey butter glaze helps it stay moist longer than most cornbreads Ive made in the past. I discovered one morning that slices briefly toasted in a pan with a touch of butter make an exceptional breakfast topped with a fried egg.

• Store any leftovers at room temperature wrapped in a clean kitchen towel for up to two days the cloth allows it to breathe without drying out.
• For longer storage, wrap individual pieces in parchment then foil before freezing they thaw beautifully within an hour at room temperature.
• My favorite revival trick is placing a slice in a covered skillet over low heat with a tiny splash of water in the pan the steam brings back that just-baked texture.

Save

This skillet cornbread has become more than just a recipe in my household its become our comfort food language. Whenever it appears on the table, everyone knows theres room to linger, stories to share, and at least one extra serving they dont have to feel guilty about taking.

Recipe FAQs

→ Why preheat the skillet?

Preheating the skillet creates a golden, crispy exterior while keeping the interior tender. The hot surface helps the batter cook evenly from the bottom up.

→ Can I use buttermilk instead of regular milk?

Yes, buttermilk is an excellent substitute and creates a tangier, slightly more tender crumb. Use it in the same quantity as whole milk.

→ What if I don't have a cast iron skillet?

Any 10-inch oven-safe skillet works well. Cast iron provides superior heat distribution and browning, but stainless steel or ceramic options are acceptable alternatives.

→ How should I store leftover cornbread?

Cover cooled cornbread with plastic wrap or store in an airtight container at room temperature for up to 2 days. Warm gently before serving to restore tenderness.

→ Can I make this gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend in equal amounts. Check that your flour blend includes xanthan gum for best texture.

→ What toppings work well with this cornbread?

Beyond the honey butter glaze, try fresh herbs like jalapeños, crumbled bacon, or fresh corn kernels. A sprinkle of sea salt on top of the glaze adds contrast.