Golden Skillet Cornbread with Honey Butter (Printable Version)

Golden, tender skillet cornbread finished with a sweet honey butter glaze. A classic Southern side that's ready in just 30 minutes.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon baking soda
06 - 3/4 teaspoon fine sea salt

→ Wet Ingredients

07 - 1 cup whole milk (or buttermilk)
08 - 2 large eggs
09 - 1/4 cup melted unsalted butter, plus more for skillet

→ Honey Butter Glaze

10 - 3 tablespoons unsalted butter
11 - 2 tablespoons honey

# How to Make It:

01 - Preheat the oven to 400°F. Place a 10-inch oven-safe skillet (preferably cast iron) in the oven while it heats.
02 - In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk the milk, eggs, and melted butter until combined.
04 - Make a well in the center of the dry ingredients. Pour in the wet mixture and gently fold until just combined; do not overmix.
05 - Carefully remove the hot skillet from the oven. Add a small knob of butter and swirl to coat the bottom and sides.
06 - Pour the batter into the hot skillet, smoothing the top.
07 - Bake for 18–20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
08 - While the cornbread bakes, melt 3 tablespoons butter with 2 tablespoons honey in a small saucepan or microwave.
09 - Immediately after removing the cornbread from the oven, brush the honey butter glaze generously over the top.
10 - Cool slightly before slicing and serving warm.

# Expert Advice:

01 -
  • The preheated skillet creates this incredible contrast between a crispy golden crust and the most tender, moist center youll ever taste in a cornbread.
  • That honey butter glaze isnt just for looks it seeps slightly into the warm bread, creating these little pockets of sweetness that make you close your eyes when you take a bite.
02 -
  • Never overmix the batter I ruined three batches before learning that stirring until completely smooth creates tough cornbread with sad, tunneled texture.
  • The skillet absolutely must be hot before you add the batter this one detail makes the difference between ordinary cornbread and that coveted crispy bottom crust.
03 -
  • Let your eggs and milk come to room temperature before mixing it seems fussy but creates a more even rise and tender texture I learned this after years of wondering why restaurant cornbread was better than mine.
  • Brush a second coat of honey butter on after the first one absorbs creating layers of sweetness that make each bite slightly different from the last.
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