Why You’ll Love This Recipe

Honey Butter Skillet Cornbread is the ultimate side dish for any occasion. Here’s why it’s so irresistible:

Sweet and savory combination: The addition of honey and butter creates a wonderfully sweet flavor that pairs perfectly with savory dishes.
Crispy, golden crust: Baked in a cast-iron skillet, this cornbread develops a crispy, buttery exterior while staying soft and tender on the inside.
Simple ingredients: Made with pantry staples and a few extra touches, this recipe is easy to prepare.
Perfect for any meal: Whether you’re serving it alongside chili, barbecue, or enjoying it alone with a little honey butter, this cornbread complements just about anything.

Ingredients

Here’s what you’ll need to make this delicious Honey Butter Skillet Cornbread:

1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
2 large eggs
1/4 cup unsalted butter, melted (plus extra for skillet)
1/4 cup honey
1 teaspoon vanilla extract
1/2 cup corn kernels (fresh, frozen, or canned)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven: Set your oven to 400°F (200°C). Place a 10-inch cast-iron skillet in the oven while it heats up.
Mix dry ingredients: In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Whisk together until everything is well mixed.
Mix wet ingredients: In another bowl, whisk together the milk, eggs, melted butter, honey, and vanilla extract until smooth.
Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix. Fold in the corn kernels.
Prepare the skillet: Carefully remove the hot skillet from the oven. Add about 1 tablespoon of melted butter to the skillet, swirling it to coat the bottom and sides evenly.
Add the batter: Pour the cornbread batter into the prepared skillet, spreading it evenly.
Bake the cornbread: Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Make the honey butter: While the cornbread is baking, prepare the honey butter by mixing 1/2 cup softened butter with 1/4 cup honey in a bowl until well combined and fluffy.
Cool and serve: Once the cornbread is done, remove the skillet from the oven and let it cool for a few minutes. Serve warm slices of cornbread with a generous dollop of honey butter on top.

Servings and Timing

This recipe makes 8 servings.

Preparation time: 10 minutes
Baking time: 20-25 minutes
Total time: Approximately 35 minutes

Variations

Add-ins: Customize your cornbread by adding extras like shredded cheese, or jalapeños for a savory twist.
Sweeten it more: If you prefer a sweeter cornbread, add a little more honey or sugar to the batter.
Make it gluten-free: Swap the all-purpose flour for a gluten-free flour blend to make this recipe gluten-free.

Storage/Reheating

Room temperature: Store leftover cornbread in an airtight container at room temperature for up to 2 days.
Fridge: Refrigerate leftover cornbread for up to 5 days. Reheat slices in the microwave or oven for a warm treat.
Freezer: Freeze cornbread slices wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Reheat from frozen in the oven or microwave.

FAQs

Can I use a different pan if I don’t have a cast-iron skillet?

Yes! You can use any oven-safe skillet or baking dish. Just be sure to grease it well to prevent sticking.

Can I use buttermilk instead of whole milk?

Yes, buttermilk will add a tangy flavor to the cornbread and make it a little more tender. You can substitute an equal amount of buttermilk for the whole milk.

Can I make this cornbread ahead of time?

Yes, you can make the cornbread ahead of time and store it at room temperature for up to 2 days or refrigerate it for up to 5 days. Reheat before serving.

How do I make the cornbread extra moist?

To make the cornbread even more moist, you can add a little extra melted butter or sour cream to the batter.

Can I make this cornbread without sugar?

Yes! If you prefer a savory cornbread, you can omit the sugar. Just be mindful that it won’t have the same sweet flavor that balances the richness of the butter and honey.

Can I add cheese to this cornbread?

Absolutely! You can stir in about 1 cup of shredded cheddar cheese to the batter for a cheesy, savory twist.

How do I know when the cornbread is done?

The cornbread is done when the top is golden brown, and a toothpick inserted in the center comes out clean.

Can I make mini versions of this cornbread?

Yes! You can bake this cornbread in a muffin tin for individual servings. Bake for about 15-18 minutes, or until golden and cooked through.

Can I freeze the cornbread?

Yes, you can freeze slices of cornbread for up to 3 months. Make sure to wrap them tightly in plastic wrap and aluminum foil before freezing.

How do I serve cornbread?

Serve warm slices of cornbread with honey butter, or enjoy it as a side dish to your favorite soups, stews, or BBQ dishes.

Conclusion

Honey Butter Skillet Cornbread is a perfect, comforting side dish that complements so many meals. With a crispy, golden crust and a tender, moist interior, this cornbread is sure to be a hit at any table. The addition of honey butter takes it over the top, creating a sweet, buttery finish that everyone will love. Whether you’re serving it alongside chili, barbecue, or just enjoying a slice on its own, this cornbread is sure to bring warmth and joy to every meal!