Skillet Cornbread with Honey Butter

Name: Skillet Cornbread with Honey Butter
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 8 servings
Cuisine: Southern
Ingredients: 1 cup (160 g) yellow cornmeal (polenta-style, not cornstarch); 1 cup (125 g) all-purpose flour; 3 tablespoons (38 g) granulated sugar; 1½ teaspoons (7 g) baking powder; ½ teaspoon (3 g) fine sea salt; 1 cup (240 ml) buttermilk, room temperature; 2 large eggs, room temperature; 4 tablespoons (57 g) unsalted butter, melted; 1 tablespoon (21 g) honey; 4 tablespoons (57 g) unsalted butter, softened, at room temperature for spreading

From the MyKitchenBank Kitchen

Golden, tender cornbread baked in a cast iron skillet with a crispy exterior and moist crumb. Served warm with smooth honey butter that melts into every bite. This classic American quick bread strikes the perfect balance between slightly sweet and savory, making it ideal for breakfast, brunch, or alongside soups and stews.

Prep: 10 min
Cook: 22 min
Wait: 5 min
Total: 37 min
Makes: 1 skillet (8 wedges)

Save to My Kitchen Jump to recipe

Steps

Before you start

Preheat your oven to 425°F (220°C) for at least 10 minutes before mixing the batter
Place your cast iron skillet in the oven to heat while you prepare ingredients
Have all ingredients at room temperature for even mixing
Soften the butter for honey butter while the cornbread bakes

1
Heat skillet and mix dry ingredientsOven 425°F / 220°C
- Place the 10-inch cast iron skillet in the preheated 425°F (220°C) oven to heat for at least 10 minutes.
- In a medium mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined and no lumps remain.
- This blending ensures the leavening agent distributes evenly throughout the batter.
+ Show details− Hide details
Ready when: Dry ingredients are evenly combined with no visible lumps
Tip: Whisk the dry mixture well—this is your only chance to fully incorporate the baking powder before the wet ingredients are added.
2
Combine wet ingredients
- In a small bowl, whisk together the room-temperature buttermilk and eggs until well blended.
- Stir in the melted butter until combined.
- The mixture should be smooth and homogeneous.
+ Show details− Hide details
Ready when: Wet ingredients are fully combined and no egg streaks remain
Tip: Keep wet ingredients in a separate bowl until the last moment so you can work quickly once the skillet is hot.
3
Mix batter and pour into hot skilletOven 425°F / 220°C
- Pour the wet ingredients into the dry ingredients and stir with a wooden spoon just until combined—do not overmix.
- A few small lumps are fine and will result in a more tender crumb.
- Immediately pour the batter into the preheated cast iron skillet, which should sizzle upon contact.
- The hot skillet will start cooking the bottom of the cornbread right away.
+ Show details− Hide details
Ready when: Batter is poured into the skillet and sizzles on contact
Tip: Do not overmix the batter—overmixing develops gluten and makes the cornbread tough and dense. Stop stirring as soon as the flour disappears.
4
Bake until goldenOven 425°F / 220°C
- Bake the cornbread in the 425°F (220°C) oven for 18–22 minutes, until the top is light golden brown and a toothpick or skewer inserted near the center comes out with just a few moist crumbs (not wet batter).
- The edges should pull slightly away from the sides of the skillet.
+ Show details− Hide details
Ready when: Top is golden brown; toothpick inserted in center comes out with a few moist crumbs; edges pull away slightly from skillet
Tip: Every oven bakes differently. Start checking at 18 minutes. Overbaking will dry out the cornbread, so err on the side of slightly underbaked.
5
Rest and prepare honey butter
- Remove the cornbread from the oven and let it rest in the skillet for 5 minutes.
- While it rests, prepare the honey butter by placing the softened butter in a small bowl and mixing it with the honey until smooth and fully combined.
- The butter should be creamy but still easy to spread.
+ Show details− Hide details
Ready when: Honey butter is smooth and spreadable
Tip: Resting allows the cornbread to firm up slightly, making it easier to slice. Don't skip this step or the cornbread may crumble when you cut it.
6
Serve warm
- Run a thin knife around the edges of the skillet to loosen the cornbread, then cut it into 8 wedges directly in the skillet.
- Serve each wedge warm, topped with a generous dollop of honey butter so it melts into the warm bread.
+ Show details− Hide details
Ready when: Cornbread is cut into 8 even wedges and plated
Tip: Serve immediately while the cornbread is still warm—this is when the honey butter melts best and the crumb is most tender.

Good to know

Tips

Preheating the cast iron skillet is essential—the hot pan creates a crispy, golden bottom crust that is a hallmark of great skillet cornbread.
Use yellow cornmeal (not cornstarch or instant cornmeal mix) for the best texture and flavor. Polenta and stone-ground cornmeal work well too.
Do not overbake. Slightly underbaked cornbread is preferable to dry cornbread; the residual heat will continue to cook the center as it rests.
For extra richness, brush the warm cornbread with an additional tablespoon of melted butter right after it comes out of the oven.

Storage & reheating

Store covered at room temperature for up to 2 days. Reheat by wrapping in foil and warming in a 300°F (150°C) oven for 10–12 minutes, or slice and toast individual pieces. The cornbread keeps in an airtight container in the refrigerator for up to 4 days; rewarm before serving. Freeze wrapped cornbread (whole or cut) for up to 3 months; thaw at room temperature and reheat as directed above.

Substitutions

buttermilk → Plain yogurt or milk with 1 tablespoon lemon juice or vinegar (let sit 5 minutes to curdle). Either substitute will provide the slight tang that balances the sweetness; use the same volume as buttermilk.
honey → Maple syrup or agave nectar. Both have similar sweetness and will blend smoothly with butter. Use the same amount (1 tablespoon).
yellow cornmeal (polenta-style, not cornstarch) → Fine polenta or finely ground cornflour (same volume). Use a finer grind for a more tender crumb; coarse cornmeal will result in a grainier texture.
all-purpose flour → Cake flour (use same weight, 125 g). Cake flour will yield an even more tender crumb. Do not use self-rising flour as it contains salt and leavening already.