Quick Skillet Cornbread Honey (Printer-friendly)

Golden cornbread baked in skillet with a sweet honey butter glaze, perfect as a flavorful side.

# What You'll 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

→ Honey Butter Glaze

10 - 3 tablespoons unsalted butter
11 - 2 tablespoons honey

# Steps:

01 - Preheat oven to 400°F and place a 10-inch oven-safe skillet inside to heat.
02 - Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.
03 - In a separate bowl, whisk together milk, eggs, and melted butter until smooth.
04 - Create a well in the dry ingredients, pour in wet mixture, and gently fold until just combined.
05 - Remove hot skillet from oven carefully, add a small piece of butter, and swirl to coat bottom and sides.
06 - Pour batter into the hot skillet, smoothing the surface evenly.
07 - Bake for 18 to 20 minutes until golden and a toothpick inserted comes out clean.
08 - While baking, melt butter and honey together in a small pan or microwave.
09 - Immediately upon removal from oven, brush warm honey butter glaze generously over top.
10 - Allow to cool slightly before slicing and serving warm.

# Expert Advice:

01 -
  • It comes together in one bowl and bakes in under half an hour, so you can pull off homemade bread on a weeknight.
  • The honey butter glaze soaks into the warm crust and turns every bite into something you want to eat straight from the pan.
  • Cast iron gives you crispy golden edges that crackle when you cut into them, which never gets old.
02 -
  • Preheat the skillet in the oven or you will miss out on the crispy, buttery crust that makes this cornbread special.
  • Do not overmix the batter once you add the wet ingredients, or the texture will turn dense and rubbery instead of light and tender.
  • Brush the glaze on immediately after baking while the cornbread is still hot, so it soaks in instead of sitting on top.
03 -
  • Use a cast iron skillet if you have one, because it holds heat better than any other pan and gives you the crispiest, most evenly browned crust.
  • Add a cup of fresh or frozen corn kernels, or half a cup of shredded cheddar, to the batter for extra texture and flavor that makes this feel like a whole new recipe.
  • Serve extra honey butter on the side in a small bowl so people can add more if they want, because they always do.
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