Skillet Cornbread with Honey Butter
Golden edges, a tender middle, and a generous swipe of honey butter — this is the kind of bread that deserves a spot right in the middle of the table.
I like cornbread that actually tastes like cornmeal, with enough texture to make it distinct, enough flour to hold together, and a little sweetness. And butter, of course. This skillet cornbread uses a little more cornmeal than flour, buttermilk for a tender crumb, and regular melted butter to keep things simple. Pouring the batter into a hot, buttered cast iron skillet gives it that golden crust around the edges.
Serve it alongside chili, soup, or a Sunday dinner. And if you have a few extra minutes, make the honey butter. It’s three simple ingredients and very much worth it.
A Few Tips Before You Start
Give the cornmeal a little time to soak. Stirring it into the buttermilk and letting it sit for 15 minutes softens the grains without losing that classic cornbread texture.
Use fine- or medium-ground cornmeal. Coarse cornmeal or polenta needs more hydration and can leave this bread gritty.
Preheat your skillet. That little sizzle when the batter hits the pan is the beginning of a good crust.
Mix gently. Once the flour goes in, stir just until combined to keep the cornbread tender.
Skillet Cornbread
Yield: 8 wedges
Prep time: 20 minutes
Bake time: 20–25 minutes
Equipment: 10-inch cast iron skillet
Ingredients
½ cup butter, divided
1½ cups yellow cornmeal, fine- or medium-ground
1 cup all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon fine salt
1¾ cups buttermilk
2 large eggs
Instructions
Place a 10-inch cast iron skillet on the center rack of the oven and preheat to 425°F.
In a large bowl, stir together the cornmeal and buttermilk. Let stand for 15 minutes while you prepare the remaining ingredients.
Melt 7 tablespoons of the butter and let cool slightly. Reserve the remaining 1 tablespoon for the skillet.
In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Whisk the eggs and slightly cooled melted butter together and then add to the cornmeal mixture. Add the dry ingredients and fold gently until just combined.
Carefully remove the skillet from the oven using oven mitts. Add the reserved tablespoon of butter and swirl to coat the bottom and lower sides. Immediately pour in the batter and gently smooth the top. Return the skillet to the oven.
Bake for 20–25 minutes, until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Begin checking at 20 minutes.
Let cool for 10 minutes before slicing into wedges. Serve warm with honey butter.
Recipe Notes
Sweetness: The ½ cup sugar makes this a moderately sweet cornbread. For a less sweet version, reduce it to ⅓ cup.
Using salted butter: Reduce the fine salt in the batter to ¾ teaspoon.
Skillet size: A 12-inch skillet will make a thinner cornbread that bakes more quickly. Begin checking around 15 minutes.
Storage: Once completely cool, store tightly covered at room temperature for up to 2 days, or freeze individual wedges for up to 3 months. Reheat gently before serving.
Whipped Honey Butter
Soft, lightly sweet, and a little salty — just right for spreading over a warm wedge of cornbread.
Prep time: 5 minutes
Yield: About ½ cup
Ingredients
½ cup butter, softened to room temperature
2 tablespoons honey, plus more to taste
Pinch of flaky salt, optional
Instructions
Beat the softened butter with a hand mixer for 1–2 minutes, until light and fluffy.
Add the honey and beat until smooth and fully combined.
Taste and add another tablespoon of honey if you prefer it sweeter. Add a pinch of flaky salt, if desired.
Spoon into a small dish and serve softened alongside warm cornbread.
Honey Butter Notes
No mixer? Mash the softened butter and honey together with a fork until smooth. It will be delicious, just less fluffy.
Using unsalted butter? Add a small pinch of fine salt, then adjust to taste.
Make ahead: Refrigerate in a covered container and let soften at room temperature before serving.
A skillet of warm cornbread, a little honey butter, and a pot of something good on the stove. That’s a pretty lovely way to make room around your table.
