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Ridiculously-Good Skillet Honey Butter Cornbread Recipe

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4.3 from 13 reviews

This Ridiculously-Good Skillet Honey Butter Cornbread is a moist, tender, and flavorful southern classic baked in a preheated cast iron skillet. The cornbread is perfectly golden with a slightly sweet touch from honey and brown sugar, finished with a luscious honey butter glaze that soaks into the warm bread. Ideal for serving alongside hearty meals or enjoying as a comforting snack.

Ingredients

Dry Ingredients

  • 1 ½ cups fine yellow cornmeal
  • ½ cup all-purpose flour
  • ¼ cup packed dark brown sugar
  • 2 teaspoons kosher salt
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda

Wet Ingredients

  • 1 ½ cups buttermilk
  • 2 tablespoons honey
  • 2 large eggs
  • ½ cup (1 stick) unsalted butter, melted

For Cooking and Topping

  • 2 tablespoons unsalted butter, for skillet
  • 3 tablespoons unsalted or salted butter, melted (for honey butter topping)
  • 3 tablespoons honey (for honey butter topping)

Instructions

  1. Preheat Skillet and Oven: Place an oven rack in the middle position and preheat the oven to 425°F. Put a 10-inch cast iron skillet inside the oven to heat up while you prepare the batter.
  2. Mix Dry Ingredients: In a large bowl, combine cornmeal, flour, brown sugar, kosher salt, baking powder, and baking soda. Whisk thoroughly to ensure even distribution of all dry ingredients.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk together buttermilk, honey, and eggs until fully combined and smooth.
  4. Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Using a rubber spatula, gently mix just until everything is combined; avoid over-mixing to keep the cornbread tender.
  5. Add Melted Butter: Fold the ½ cup melted unsalted butter into the batter carefully, continuing to mix just until incorporated without overworking.
  6. Prepare Skillet: Remove the preheated skillet from the oven cautiously. Add the remaining 2 tablespoons of butter to the skillet, then use a pastry brush to coat the bottom and sides evenly with the melted butter.
  7. Pour Batter and Smooth: Pour the cornbread batter into the hot, buttered skillet. You’ll hear it sizzle as it hits the skillet. Use an offset spatula to smooth the batter surface evenly.
  8. Bake: Place the skillet in the oven and bake at 425°F for about 20 to 25 minutes, or until the cornbread is set and a toothpick inserted in the center comes out clean.
  9. Make Honey Butter Topping: While the cornbread bakes, whisk together melted butter and honey in a small bowl. When the cornbread is done, immediately pour this honey butter over the hot cornbread and spread it over the surface. Let it soak in for 2 to 3 minutes.
  10. Serve: Slice the cornbread into squares or wedges and serve warm. Enjoy the extra moist, sweet, and buttery treat fresh from the skillet!

Notes

  • Preheating the cast iron skillet ensures a crispy and flavorful crust on the cornbread.
  • Do not over-mix the batter for a tender, fluffy texture; mix just until combined.
  • Use buttermilk for the best flavor and moistness, but you can substitute with milk plus a teaspoon of vinegar if needed.
  • If you don't have a cast iron skillet, use an oven-safe skillet but the texture and crust might differ.
  • For a dairy-free version, substitute butter with a plant-based alternative and use dairy-free milk options.

Find it online: https://dishcooks.com/ridiculously-good-skillet-honey-butter-cornbread-recipe/