Adapted from my favorite cornbread recipe, this honey skillet cornbread combines crunchy cornmeal, corn, butter, and delicious honey. Unlike traditional unsweetened cornbread, this skillet cornbread includes natural honey which complements the cornmeal’s flavor. Bake in a cast iron skillet for wonderfully crispy cornmeal edges!
It’s the return of my suppertime staple: cornbread!
From Baking Pan to Skillet
This recipe begins with my cornbread recipe as a base. Today’s variation uses all honey instead of a brown sugar blend. I also include real corn kernels which amplifies the flavor and adds wonderful texture. The biggest difference, however, is that I bake the cornbread in a skillet.
What’s So Great About Cornbread in a Cast Iron Skillet?
Pouring the cornbread batter into a hot skillet helps develop the cornbread’s crust. It sears the edges, caramelizing the delicious crust and sealing in the center’s softness. In order for this method to work, the cast iron skillet must be warm.
Here’s what I always do: You need melted butter for this cornbread recipe. Melt the butter in your cast iron skillet over the stove, then pour the butter into a mixing bowl for the remaining ingredients. The skillet should still be warm once the batter is done. And, as a bonus, it will already be greased with butter.
I swear this hot skillet trick makes a difference. This is the cast iron skillet I have, and I highly recommend it. It’s inexpensive, comes pre-seasoned, works on all types of cooktops, heats evenly, and is made to last a lifetime. (Not sponsored, just a true pan fan!)
This 10.25-inch-diameter, 2-inch-deep size is what I use for skillet turkey pot pie, frittata, sea salt and herb rolls, bruschetta chicken, cornmeal cake, biscuits, this Dutch baby pancake, and more. Talk about a useful pan to have in the kitchen! Any oven-safe skillet that is the right size is fine.
Overview: How to Make Skillet Cornbread
This is a basic 2 bowl recipe. Wet ingredients in 1 bowl, dry ingredients in another. Combine the two and pour into the warm cast iron skillet. Let’s review the ingredients.
- Butter: Butter adds the most delicious flavor and tender texture.
- Honey: Honey is crucial to the sweet flavor and caramelized edges. Yum!
- Egg: Egg binds the cornbread ingredients together.
- Buttermilk: Buttermilk, an acid, is the moist maker and helps the baking soda do its job. Without it, the cornbread tastes dry and doesn’t rise.
- Cornmeal: Cornmeal is the base flavor in cornbread.
- Flour: Flour holds the ingredients together.
- Baking Powder & Baking Soda: Remember the differences between baking powder vs baking soda and why you use both in certain recipes?
- Salt: Salt adds flavor.
- Corn: Use frozen, canned, or fresh corn.
I use the same ingredients in my skillet cornmeal cake, too. Add fresh fruit and top with brown butter icing. It’s one of my favorite summertime recipes!
Skillet Cornbread Extras
This is a basic skillet cornbread recipe, but feel free to spruce it up with different flavors:
- 1 cup shredded cheese, such as cheddar or gruyere
- 3/4 cup dried cranberries
- 1-2 finely chopped jalapeños for heat, like my jalapeño cornbread muffins
- 1 cup blueberries for a savory & sweet treat
- 6 strips of crumbled bacon (this will be devoured in approximately 3 minutes)
- 1 Tablespoon dried rosemary + sprinkle of crushed red pepper. This makes a wonderful Thanksgiving side dish!
As long as you follow the recipe’s base ingredients, you’ll have a mouthwatering treat on your hands. Sometimes I make two skillets and I’ve never regretted the double batch! This skillet cornbread doesn’t last long in our house and I’d be shocked if this lasts more than 48 hours in yours. 😉
Skillet Cornbread Side Dish
Serve with these favorites.
- Slow Cooker Chicken Chili
- Homemade Minestrone Soup
- Taco Spice Chili
- Crab Cakes
- Honey Teriyaki Chicken
- Southwestern Chopped Chicken Salad
Try using it in my favorite cornbread stuffing or turn it into a whole meal by making cornbread chili casserole!
PrintHoney Skillet Cornbread
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Description
Adapted from my favorite cornbread recipe, this honey skillet cornbread combines crunchy cornmeal, corn, butter, and delicious honey. Unlike traditional unsweetened cornbread, this skillet cornbread includes natural honey which complements the cornmeal’s flavor. Bake in a cast iron skillet for wonderfully crispy cornmeal edges!
Ingredients
- 1/2 cup (113g) unsalted butter
- 1/3 cup (113g) honey
- 1 large egg, at room temperature
- 1 cup (240ml) buttermilk, at room temperature*
- 1 cup (120g) cornmeal*
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup (175g) corn (fresh, frozen, or canned)*
Instructions
- While constantly whisking, melt butter over low heat in your 9-10 inch ovenproof skillet. Pour butter into a medium bowl and allow to cool down for 5-10 minutes.
- Meanwhile, preheat oven to 400°F (204°C).
- Whisk the honey, egg, and buttermilk into the melted butter. Set aside.
- In a separate larger bowl, whisk the cornmeal, flour, baking powder, baking soda, and salt together. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the corn. Avoid over-mixing.
- Skillet should still be hot, but if not—heat the stove on low and warm it up for a minute or two. You want a hot skillet.
- Pour batter into hot skillet. Bake for 20 minutes or until the edges and top are golden brown and the center is cooked through. Use a toothpick to test to check.
- Cool for a few minutes before slicing and serving. Serve cornbread with butter, honey, honey butter (do it!), or jam. Wrap leftovers up tightly and store at room temperature for up to 1 week.
Notes
- Freezing Instructions: For longer storage, freeze baked cornbread for up to 3 months. Allow to thaw overnight in the refrigerator and heat up in the microwave or bake in a 300°F (149°C) oven for 10 minutes.
- Special Tools (affiliate links): 9-inch or 10-inch Oven-Safe Skillet | Whisk | Glass Mixing Bowl
- Buttermilk: Buttermilk is required for this recipe. If you don’t have any, you can make a DIY sour milk by adding 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Then add enough whole milk to make 1 cup total. Stir and let sit for 5 minutes before using. Whole milk is strongly recommended for moistest, richest texture, but you can use lower fat or nondairy milk in a pinch.
- Corn: If using frozen corn, thaw and drain well. If using canned corn, drain well.
Keywords: cornbread
Made this cornbread for the first time today and it is SO delicious!! I’ll definitely be making this again sometime soon. Thanks for another great recipe, Sally!
★★★★★
If I could have added a couple more stars, I would have. Made it as written once – astounding. Then made is a second time substituting half the butter with bacon grease, and adding in about 8 strips of crunchified bacon – astounding. Thanks for another brilliant recipe and *another* new family favorite, Sally!
★★★★★
I just tossed this in the waffle iron because it is too hot to turn the oven on and it was perfect with an extra tablespoon or 2 of milk just for easier spreading. Delicious.
★★★★★
Hi! I love cornbread, and have used a ton of your other recipes, so obviously need to try this one 🙂 I prefer more savory cornbread, can I replace the honey with something else, reduce, or omit completely?
Hi Hannah, This cornbread isn’t overly sweet, but you can certainly try reducing the honey if you wish.
Wow… This recipe is fantastic!!!
I’ve made this twice before and both came out beautifully. I skipped the fresh corn because I didn’t really want any texture in the bread, and added about a 1/4 cup extra buttermilk (Which i made using white vinegar and milk) and it was so wonderful. Soft but not so soft that it fell apart, and so light and fluffy. The only thing I would complain about is that I don’t think there is enough salt. I think next time I’ll add a tsp.
Thank you so much Sally for this wonderful recipe that my entire family loved!
★★★★★
Made this in a cast iron skillet and cooked it on the grill. It took a little longer than 20 minutes to cook (expected) but it was HEAVEN!!!
★★★★★
I just want to thank you for sharing this recipe. I made it tonight to and it was by far the best cornbread I ever tasted: it was light and fluffy and delicious!
★★★★★
Great recipe! I didn’t have buttermilk so I substituted it for plain yogurt. It turned out excellent! I will definitely be making this recipe again. I think serving with berries and whipped cream would be a delicious sweet option too!
★★★★★
Berries and whipped cream would be a delicious option! Love that idea!!
I’ve made this several times with different additions including rosemary+red pepper flakes, cheddar+jalapeno, and for the first time tonight original with only corn. Each version has been delicious, but I might like the original best! It’s always flavorful with crispy edges, you really can’t go wrong. My next batch will include crispy bacon, yum! Thank you again, Sally & team.
★★★★★
Followed this recipe with my new cast iron skillet! It was amazing and I can’t wait to make it again. I cooked some diced jalapeños in the butter while it was melting and then added both. It was deliciously spicy.
★★★★★
I have never criticized an online recipe before, but this was cake, not bread. I followed the directions exactly. I served it with chili, and while it looked wonderful, it was a lot more “cakey” looking and tasting than promised, and the sweetness was totally wrong for soup or chili, and I don’t mind a slightly sweet cornbread. My husband refused to eat it, and he eats pretty much anything.
★★
Thanks for sharing, Maggie! It’s a sweeter cornbread for sure. Appreciate it!
Without question, the best cornbread I’ve ever had. Light and fluffy, sweet and crunchy, waaaayyyyy flavorful! I’ll never make cornbread from a mix again!!!
★★★★★
Fabulous cornbread! Moist with lots of flavor.
★★★★★
Great recipe! I made them as muffins to go with chili and everyone loved them. Using corn cut off the cob made them taste fresh and authentic. Will definitely make again. Thanks!
★★★★★
We all LoVeD this recipe. I followed the recipe as written (with the white vinegar and milk to make buttermilk as well). It paired nicely with a crockpot pork chili dish we tried from a book. Thank you!! P.S. I also enjoyed reading the tidbits about what each ingredient was for as well.
★★★★★
I made this on Saturday and it was not only easy to make but a huge hit. This is definitely a keeper and will be doing it again; thanks for sharing!
Could you make this recipe into cornbread muffins? If so how long would you cook them?
Hi TJ! Yes, this cornbread can be made into muffins. Follow the bake time and temperatures for my Jalapeño Cornbread Muffins.
I made this yesterday. It is one of the most amazing things I’ve ever tasted! I had to divide it up and share with my family so that we would not sit down and eat the whole pan. So simple and easy! I can’t wait to make it again. Thank you!
I made red beans and rice today. Then I had to have your cornbread! I chose the honey skillet and was it good! It’s the first time I’ve made this. Can’t get enough now. Soooo good! Btw I love all your recipes. I’ve made many of them. The last was the cream cheese chocolate bundt with salted caramel. Made that as a gift because it looked fancy but was easy to make.
Hello Sally! Huge fan of all your recipes. I was wondering if you think this would turn out ok in a loaf pan? Thinking about blueberries and making it more of a breakfast snack.
Absolutely! I’m unsure of the bake time though.
I love this stuff so much. Just sitting here eating a piece for dinner with ham and coleslaw. Perfection. And a great use for the honey from a friend’s hives! My kids are big fans as well! Thanks!
Oh my gosh, Sally! I needed a recipe to impress and this did quite the trick! I oven roasted my corn and between this deliciously sweet cornbread, your crock pot chicken chili, and your homemade honey butter recipe, I have not been this full in months!!! It was the perfect meal to go along with an apple pie wine! Yum!!
I’ve just made this twice in one week, it is truly delicious! The second time with diced pancetta, rosemary and cheese, yum….. I knew that skillet pan would come in handy when I bought it.
If I don’t add the corn do I need to change anything in the recipe? Thanks!
No need to change a thing. Just leave it out.