Quick skillet cornbread honey (Printable)

Golden cornbread baked in a skillet finished with a sweet honey butter topping.

# What You 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 additional for skillet

→ Honey Butter Glaze

10 - 3 tablespoons unsalted butter
11 - 2 tablespoons honey

# Directions:

01 - Set oven to 400°F and place a 10-inch oven-safe skillet inside to heat.
02 - In a large bowl, whisk cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly mixed.
03 - Whisk milk, eggs, and melted butter together in a separate bowl until smooth.
04 - Create a well in dry ingredients and fold in wet mixture gently until just blended without overmixing.
05 - Carefully remove heated skillet from oven, add a small knob of butter and swirl to coat bottom and sides.
06 - Pour batter into skillet and smooth surface evenly.
07 - Bake for 18 to 20 minutes until golden and a toothpick inserted in center comes out clean.
08 - Melt butter with honey in a small pan or microwave while cornbread bakes.
09 - Brush warm honey butter generously over hot cornbread immediately after baking.
10 - Allow to cool slightly before slicing; serve warm.

# Expert Suggestions:

01 -
  • The hot skillet gives you crispy golden edges that taste like butter and sunshine.
  • Honey butter glaze turns simple cornbread into something people actually remember.
  • It takes 30 minutes start to finish, and most of that is just waiting.
  • You can eat it as dessert, breakfast, or next to a bowl of chili without anyone judging you.
02 -
  • If you skip heating the skillet first, the bottom stays pale and soft instead of crispy.
  • Overmixing the batter makes the cornbread tough and dense, so stop as soon as you don't see dry flour.
  • Brush the glaze on while the cornbread is still hot or it just sits on top instead of soaking in.
03 -
  • Use a cast iron skillet if you have one, it holds heat better and gives you the crispiest crust.
  • Don't open the oven door until at least 15 minutes have passed or the center might sink.
  • Make extra honey butter and serve it on the side, people will use it and thank you.
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