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Best Honey Butter Skillet Cornbread for Fall Dinners

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This honey butter skillet cornbread hits that sweet spot between rustic and refined without making you work for it. The contrast between the crisp, golden crust and the tender, moist interior is exactly what good cornbread should be, with honey adding a floral sweetness that does not overpower the corn flavor.

Ingredients

Scale
  • 1 cup (160g) yellow cornmeal
  • 1 cup (125g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 cups (300ml) buttermilk
  • 2 large eggs
  • 1/2 cup (113g) unsalted butter (for skillet)
  • 1/4 cup (85g) honey (for batter)
  • 2 tablespoons (28g) unsalted butter (for honey butter glaze)
  • 2 tablespoons (42g) honey (for honey butter glaze)
  • Flaky sea salt (optional, for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Place your 10-inch cast iron skillet inside the oven while it preheats.
  2. Melt 1/2 cup (113g) of unsalted butter in a small saucepan or microwave-safe bowl. Set aside but keep warm.
  3. In a large mixing bowl, whisk together 1 cup (160g) yellow cornmeal, 1 cup (125g) all-purpose flour, 1/4 cup (50g) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt.
  4. In a separate medium bowl, whisk together 1 1/4 cups (300ml) buttermilk, 2 large eggs, and 1/4 cup (85g) honey until smooth and pale yellow.
  5. Carefully remove the hot skillet from the oven using oven mitts. Pour the melted butter into the skillet and swirl to coat the bottom and sides completely.
  6. Pour the wet ingredients into the dry ingredients and fold together gently with a rubber spatula until just combined. Do not overmix.
  7. Pour the batter into the hot skillet. It will sizzle. Do not stir.
  8. Bake for 20-25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. While the cornbread bakes, make the honey butter glaze: In a small saucepan over low heat, combine 2 tablespoons (28g) unsalted butter and 2 tablespoons (42g) honey. Stir until smooth and keep warm.
  10. As soon as the cornbread comes out of the oven, brush the top with half the honey butter glaze. Let it soak in for 2-3 minutes.
  11. Run a knife around the edge of the skillet to loosen the cornbread, then carefully invert onto a cooling rack.
  12. Brush the bottom and sides with the remaining honey butter glaze. Sprinkle with flaky sea salt if using.
  13. Let cool for at least 10 minutes before slicing with a serrated knife.

Notes

Do not skip preheating the skillet. Let buttermilk come to room temperature. Do not overmix the batter. Brush glaze while cornbread is still hot. Use a serrated knife for slicing. For variations: add jalapeño and cheddar, use gluten-free flour blend, add herbs and black pepper, make dairy-free with almond milk and vegan butter, or add mashed sweet potato.

Nutrition

Keywords: honey butter cornbread, skillet cornbread, fall cornbread, homemade cornbread, cast iron cornbread, honey cornbread, buttermilk cornbread

Find it online: https://gleefulfork.com/best-honey-butter-skillet-cornbread-for-fall-dinners/