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Skillet Cornbread with Honey Butter 1

Skillet Cornbread with Honey Butter

This southern cast iron cornbread recipe delivers that golden, crispy exterior while maintaining a tender, melt-in-your-mouth interior that will transform your dinner table. Paired with homemade honey butter, it's simultaneously humble and extraordinary.
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Course: Bread, Side Dish
Cuisine: American, Southern
Keyword: Cornbread, Skillet Cornbread, Honey Butter, Southern Cornbread, Cast Iron Cornbread
Prep Time: 15 minutes
Cook Time: 30 minutes
Preheating Skillet: 10 minutes
Total Time: 55 minutes
Servings: 8 slices
Calories: 375kcal

Equipment

  • 10-inch Cast Iron Skillet
  • Mixing bowls
  • Whisk
  • Oven Mitts

Ingredients

For the Cornbread

  • 1 cup yellow cornmeal stone-ground provides more texture and authentic flavor
  • 1 cup all-purpose flour substitute with gluten-free flour blend if needed
  • 1/4 cup granulated sugar adjust to 2 tablespoons for less sweetness
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs room temperature
  • 1 cup buttermilk substitute with 1 cup milk + 1 tablespoon vinegar
  • 1/2 cup whole milk
  • 1/3 cup unsalted butter melted
  • 2 tablespoons vegetable oil for the skillet

For the Honey Butter

  • 1/2 cup unsalted butter softened (European style for extra richness)
  • 3 tablespoons honey local wildflower honey adds unique floral notes
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon cinnamon optional
  • 1/2 teaspoon vanilla extract optional

Instructions

  • Place a 10-inch cast iron skillet in the oven and preheat to 425°F (220°C). Allow the skillet to preheat properly—it's the secret behind that signature crispy crust.
  • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, beat the eggs lightly, then add buttermilk and whole milk.
  • Pour the wet ingredients into the dry ingredients and stir just until combined. Don't overmix—a few small lumps are perfect.
  • Gently fold in the melted butter.
  • Carefully remove the hot skillet from the oven using thick oven mitts. Add the vegetable oil and swirl to coat the bottom and sides completely.
  • Pour the batter into the hot skillet. Return the skillet to the oven immediately and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
  • While the cornbread bakes, make your honey butter by mixing softened butter with honey and salt until completely smooth and creamy. Add cinnamon or vanilla if using.
  • Allow the cornbread to cool in the skillet for 10 minutes before serving. This resting period allows the internal structure to set properly.
  • Slice and serve warm with honey butter.

Notes

Store cornbread at room temperature, wrapped in foil or in an airtight container, for up to 2 days.
Refrigerate for up to 1 week, though texture will begin to decline after day 3.
Freeze individual portions wrapped in plastic wrap and foil for up to 3 months.
Honey butter keeps refrigerated for up to 2 weeks; bring to room temperature before serving for the best spreadable consistency.
Revive day-old cornbread by warming in a 300°F oven for 10 minutes—avoid microwave reheating which can create tough spots.

Nutrition

Calories: 375kcal | Carbohydrates: 42g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Sodium: 530mg | Fiber: 2g | Sugar: 15g | Calcium: 12mg | Iron: 8mg
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