Save to Pinterest I used to think cornbread was boring until a neighbor brought over a wedge still warm from her cast iron skillet, dripping with honey butter. The edges were crisp, the inside impossibly tender, and I couldn't stop eating it cold from the fridge the next morning. That week I bought my first skillet just to recreate it. Now it's the only cornbread I make, and it's ready in half an hour.
The first time I made this for a potluck, someone asked if I'd bought it from a bakery. I didn't correct them right away. Later I admitted it was one bowl, one skillet, and a stick of butter, and now that person texts me every time they're having people over. It's become my thing, which is funny because I'm not really a baker.
Ingredients
- Yellow cornmeal: This is what makes it cornbread and not cake, so don't skip it or swap it for polenta unless you want a different texture entirely.
- All-purpose flour: Keeps it tender instead of crumbly, and helps it rise without turning into a hockey puck.
- Granulated sugar: Just enough to balance the corn and make the edges caramelize, not enough to make it sweet like a muffin.
- Baking powder and baking soda: The combo makes it fluffy and gives you those little air pockets that soak up the glaze.
- Fine sea salt: Brings out the sweetness and keeps everything from tasting flat.
- Whole milk: You can use buttermilk if you want tang, but whole milk makes it soft and rich without any fuss.
- Eggs: Two large ones hold everything together and give it structure without making it dense.
- Melted unsalted butter: For the batter and the skillet, because butter is the reason this works.
- Honey: Mixed with butter for the glaze, it seeps into the top and makes every bite a little sticky and sweet.
Instructions
- Heat the skillet:
- Put your oven-safe skillet in the oven while it preheats to 400°F. This step is not optional, the hot pan is what gives you that crispy bottom.
- Mix the dry ingredients:
- Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl until there are no lumps.
- Combine the wet ingredients:
- In another bowl, whisk milk, eggs, and melted butter until smooth. It should look like pale yellow cream.
- Fold it together:
- Pour the wet into the dry and stir gently until just combined. Stop while it still looks a little lumpy or you'll end up with tough cornbread.
- Butter the hot skillet:
- Carefully pull the skillet out of the oven, drop in a knob of butter, and swirl it around to coat the bottom and sides. It'll sizzle and smell amazing.
- Pour and smooth:
- Add the batter to the skillet and smooth the top lightly with a spoon. Don't fuss with it too much.
- Bake until golden:
- Slide it into the oven for 18 to 20 minutes, until the top is golden and a toothpick comes out clean. Your kitchen will smell like a county fair.
- Make the glaze:
- While it bakes, melt butter and honey together in a small pan or the microwave. Stir until it's smooth and glossy.
- Glaze it hot:
- The second the cornbread comes out, brush the honey butter all over the top. It'll soak in and make the surface shiny and sweet.
- Cool and slice:
- Let it sit for a few minutes so you don't burn your mouth, then cut into wedges and serve it warm.
Save to Pinterest One night I made this to go with chili and forgot to set a timer. I caught it just as the edges were turning deep gold, almost too dark, and it ended up being the best batch I'd ever made. Now I bake it until it looks just a little too brown, and everyone fights over the corner pieces.
What to Serve It With
This cornbread belongs next to chili, barbecue, or any kind of soup that needs something to soak it up. I've also served it with scrambled eggs for breakfast, and once I ate half a skillet by myself with nothing but more honey butter. It doesn't really need an occasion.
How to Store and Reheat
Wrap leftovers in foil and keep them at room temperature for a day, or in the fridge for up to four days. Reheat slices in a skillet with a little butter, or wrap them in a damp paper towel and microwave for 20 seconds. The glaze won't be as glossy, but it still tastes right.
Ways to Change It Up
Sometimes I stir in a cup of corn kernels or a handful of shredded cheddar before baking, and it turns into something heartier. Buttermilk instead of regular milk makes it tangier and a little more old-fashioned. If you like heat, a diced jalapeño or a pinch of cayenne in the batter works surprisingly well with the honey glaze.
- Add fresh or frozen corn kernels for bursts of sweetness.
- Swap in buttermilk for a slight tang that balances the honey.
- Stir in shredded cheddar, jalapeños, or a pinch of cayenne if you want it less sweet.
Save to Pinterest This is the kind of recipe that makes you look like you tried harder than you did. Serve it warm, let people tear off pieces with their hands, and don't apologize for how fast it disappears.
Recipe FAQs
- → What type of skillet is best for baking this cornbread?
A 10-inch oven-safe cast iron skillet is ideal as it ensures even heat distribution and a nicely crisped crust.
- → Can I substitute buttermilk in the batter?
Yes, buttermilk adds a tangy note and tender crumb, enhancing the bread’s flavor and texture.
- → How do I make the honey butter glaze?
Melt unsalted butter with honey over low heat or in the microwave, then brush it generously over the warm cornbread.
- → What can I add for extra flavor or texture?
Mix in corn kernels or shredded cheddar cheese to the batter for added richness and textural contrast.
- → How do I know when the cornbread is done baking?
It’s ready when the top is golden brown and a toothpick inserted in the center comes out clean.
- → Is this suitable for a vegetarian diet?
Yes, it contains no meat and uses vegetarian-friendly ingredients including eggs, milk, and butter.