Honey Skillet Cornbread (with corn inside!)

Baking cornbread in a hot skillet makes ALL the difference! Here is my favorite skillet cornbread recipe. sallysbakingaddiction.com

It’s the return of my suppertime staple!

When I was in San Francisco on my book tour earlier this year, I met up with some friends who live in Los Altos. We caught up for awhile, then went out to eat. Anna and Katie assured me that no matter what I got for dinner, we had to spilt the cornbread as an appetizer. In fact, that’s the whole reason we went. I can’t even remember what I had for dinner because the most memorable part, aside from hilarious conversion and copious amounts of wine, was the cornbread.

Baking cornbread in a hot skillet makes ALL the difference! Here is my favorite skillet cornbread recipe. sallysbakingaddiction.com

The waitress dropped it off at our table in a hot skillet, alongside a ramekin or two of honey butter on the side. We let it cool for a minute, but the smell alone made the next table stop mid-conversation, look down at their menu, and say to us “we’re getting that too.” Oh my gosh, this cornbread. My friends weren’t lying. And the dinner patrons alongside our table made a stellar choice. This honey skillet cornbread was crusty on the edges. Caramelized on the top. Real corn inside. Tender in the center. Massively rich. Melting in my mouth. Done well, girls, done well.

Not to be dramatic about food or anything, oh hi have we met? but the skillet cornbread was life-changing. Ok ok, night-changing. I had to get me some more, so I set out to create something somewhat similar. Though can anything seriously ever live up to that cornbread night? This is what I came up with and I’m damn happy with the result!

Ingredients for honey skillet cornbread on sallysbakingaddiction.com

How to make honey skillet cornbread on sallysbakingaddiction.com

Here’s how it all comes together.

It’s a lot like my regular cornbread, which is very much not regular and very much my favorite cornbread on the planet. Today’s version is just a simple upgrade using all honey (no brown sugar), a skillet for baking, and real corn kernels dancing around each bite. The texture is completely phenomenal with its tender center, sweet corn kernels, and sweetened crunchy edges. It’s light on the inside, but baking this cornbread in a cast iron skillet will give you that crisp golden brown crust on the edges and top. It’s the reason it’s so damn good!

More on the skillet method:

Pouring your cornbread batter into a hot skillet will help the cornbread’s crust develop quickly– and beautifully. It sears the edges, but seals the flavor and soft texture inside. The skillet should be warm before the baking even begins. Here’s what I always do: you’ll need melted butter for this cornbread recipe. Melt the butter in your cast iron skillet over the stove (hey, brown the butter while you’re at it!) then pour the butter into a bowl and let it cool for a few minutes before continuing with the remaining ingredients. The skillet should still be warm once you’re ready for the batter, but if not– you can heat it on the stove for a minute or two. I swear this hot skillet trick makes a difference.

If you don’t have a cast iron skillet, no worries. Any oven-safe skillet will do. Here is the cast iron skillet I own in a few different sizes. I use the 10.25 inch for this particular recipe.

Baking cornbread in a hot skillet makes ALL the difference! Here is my favorite skillet cornbread recipe. sallysbakingaddiction.com

Other than that, it’s just business as usual around here. We’ll throw some real corn in there because yay summer and even though it’s corn season I may have used canned. Don’t be mad. It was just easier for me! But really, any form of corn works. Frozen, canned, fresh. Obviously fresh would be best and obviously you should roast or grill it before throwing it in. F-L-A-V-O-R. Just saying.

It’s a pretty simple bread, but feel free to throw some excitement in there. I’ve done a few of these with my regular cornbread recipe in the past year and every version is just as mouthwatering as the original.

  • A handful of shredded cheese– Kevin loved the cheddar cheese version
  • 3/4 cup dried cranberries– I was tempted to add raisins but the crowd coming over for dinner would 100% think that’s I’m strange, so I opted for less judge-y cranberries
  • 1-2 finely chopped jalapeños for heat– muffins!
  • A cup of blueberries for that savory & sweet treat
  • 6 strips of bacon crumbled– this was devoured in approximately 8 minutes
  • 1 Tablespoon dried rosemary + sprinkle of crushed red pepper– delish for Thanksgiving

Get creative. As long as you don’t ditch that butter, the skillet, the yummy corn kernels, and the honey. Oh my gosh and the buttermilk. I forgot to mention it! You know the deal: buttermilk for best texture, moisture, and flavor. That tangy goodness! You’ll love it here. You also need its acidity to react with the baking soda, but since it’s Monday and I’m already a few hours late on this post, I won’t get all geeky on you here. There’s more on baking soda right this way.

Baking cornbread in a hot skillet makes ALL the difference! Here is my favorite skillet cornbread recipe. sallysbakingaddiction.com

It’s just two of us and I wish I could say this cornbread lasted longer than 48 hours. It’s topped with jam for breakfast, drizzled with honey for a snack, fabulous with lunch, and even better with a big ol’ plate of BBQ chicken hot off the grill for dinner. There’s no refined sugar, so I don’t feel so bad polishing it off in 2 days. For a heartier texture, try using whole wheat flour instead of all-purpose. I don’t recommend leaving out or subbing the butter because that’s where 90% of the flavor comes from. You’ll love it too!

Honey Skillet Cornbread

Ingredients:

  • 1/2 cup (115g) unsalted butter
  • 1/3 cup (75g) honey
  • 1 large egg, at room temperature
  • 1 cup (240ml) buttermilk, at room temperature2
  • 1 cup (120g) cornmeal1
  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup (175g) corn (fresh, frozen, or canned)3

Special Equipment

  • 9 or 10 inch oven safe skillet (I love this one!)

Directions:

  1. While constantly whisking, melt butter over low heat in your skillet. Pour butter into a medium bowl and allow to cool down for 5-10 minutes.
  2. Meanwhile, preheat oven to 400°F (204°C).
  3. Whisk the honey, egg, and buttermilk into the melted butter. Set aside.
  4. 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 overmixing.
  5. 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.
  6. 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. Allow to slightly cool before slicing and serving. Serve cornbread with butter, honey, honey butter (do it!) jam, whatever you like. Wrap leftovers up tightly and store at room temperature for up to 1 week.

Make ahead tip: 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.

Recipe Notes:

  1. I always use Indian Head Stone Ground Yellow Cornmeal. Found in your regular grocery. Love this stuff.
  2. If you do not keep buttermilk on hand, you can make a DIY version by adding 2-3 teaspoons of fresh lemon juice or white vinegar to a large liquid measuring cup. Then add enough regular room temperature milk (whole, skim, 1%, 2%-- whole milk is strongly recommended for moistest, richest texture) to make 1 cup total. Stir and let sit for 5 minutes. This soured milk can be used in the recipe.
  3. If using frozen corn, thaw and drain well. If using canned corn, drain well.

Did you make a recipe?

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Jalapeño honey cornbread muffins. Try them!

Jalapeno Honey Cornbread Muffins

Serve with my favorite slow cooker chicken chili.

Favorite Slow Cooker Chicken Chili

This post contains affiliate links.

Baking cornbread in a hot skillet makes ALL the difference! Here is my favorite skillet cornbread recipe. sallysbakingaddiction.com

73 Comments

Comments

  1. Kate on October 19, 2016 at 10:05 pm

    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!!

    • Sally on October 20, 2016 at 12:26 pm

      Oh my gosh, sounds like the best meal ever! 🙂

  2. Heather on October 24, 2016 at 8:22 pm

    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! 

  3. Simone Kilby on February 21, 2017 at 1:23 am

    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. 

    • Sally on February 21, 2017 at 7:28 pm

      Absolutely! I’m unsure of the bake time though.

  4. Victoria on March 23, 2017 at 12:06 am

    I halved the recipe in a smaller skillet – it was ah may zing!!!  Any idea on calories??

  5. kathy w on March 29, 2017 at 6:50 pm

    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.

    • Sally on March 30, 2017 at 3:50 pm

      Thanks so much Kathy, I appreciate you coming back to let me know that you loved it.

  6. Tiffany on August 17, 2017 at 6:38 pm

    Hi! It states that it only needs to bake for 20 minutes, and the prep is relatively simple. I don’t understand why the 1 hr 10min total time? That kinda put me off using this recipe….

    • Sally on August 17, 2017 at 7:52 pm

      The butter has to cool down after melted and the cornbread has to cool slightly before serving.

  7. Erin on November 13, 2017 at 9:14 am

    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!

  8. Tawnia on January 1, 2018 at 7:22 pm

    Delicious and simple, definitely a keeper. I didn’t have buttermilk, or milk. Since it was frigid and we were a tad hungover from NYE I improvised and used heavy cream. Worked perfectly, just created a softer crumb.  Thank you for sharing.  

    • Sally on January 2, 2018 at 10:52 am

      This is the perfect post NYE snack 🙂 Glad you enjoyed!

  9. Caroline on May 8, 2018 at 7:05 am

    Just made this tonight and loved it! So moist. Love the added texture from the corn.

  10. Linda on June 20, 2018 at 1:41 pm

    Can this made in a 12 inch cast iron skillet rather than the 10 inch skillet that is listed in the recipe?

    • Sally on June 20, 2018 at 3:47 pm

      Hi Linda! You can use a 12-inch skillet, but the cornbread will be very thin.

  11. tif on July 2, 2018 at 5:18 pm

    When using fresh corn, does the corn need to be cooked first?

    • Sally on July 3, 2018 at 1:44 pm

      No, it will cook in the bread. Enjoy!

  12. Sherry on July 5, 2018 at 5:22 am

    If i double it can i use 9×13 pan?

    • Sally on July 5, 2018 at 10:47 am

      Hi Sherry! That should work just fine.

  13. Hannah on July 20, 2018 at 11:26 am

    Hoping to make this this weekend but noticed your ingredients list has no egg(s), but instructions mention egg – can you confirm if just one egg into the mix?

    Thank you! Craving cornbread like crazy and this looks like the perfect solution!

    • Sally on July 20, 2018 at 1:10 pm

      Yes! One large egg is the third ingredient listed 🙂

      • Hannah on July 20, 2018 at 6:39 pm

        Wow I clearly need my eyes checked! Thank you for the quick response!



  14. Caroline on September 2, 2018 at 1:18 pm

    So fluffy and sweet and delicious! I used about half the butter and didn’t fully wait for it to cool fully, and it still came out amazing. We may have eaten more than half for breakfast. I made baked tomatoes with egg inside and the cornbread was perfect for soaking up the juice. I’ll be bookmarking this recipe and checking out the rest of your site!

    • Sally on September 3, 2018 at 4:12 pm

      That sounds so delicious!!

Reviews

  1. Caroline on May 8, 2018 at 7:05 am

    Just made this tonight and loved it! So moist. Love the added texture from the corn.

  2. Caroline on September 2, 2018 at 1:18 pm

    So fluffy and sweet and delicious! I used about half the butter and didn’t fully wait for it to cool fully, and it still came out amazing. We may have eaten more than half for breakfast. I made baked tomatoes with egg inside and the cornbread was perfect for soaking up the juice. I’ll be bookmarking this recipe and checking out the rest of your site!

    • Sally on September 3, 2018 at 4:12 pm

      That sounds so delicious!!

Questions

  1. Linda on June 20, 2018 at 1:41 pm

    Can this made in a 12 inch cast iron skillet rather than the 10 inch skillet that is listed in the recipe?

    • Sally on June 20, 2018 at 3:47 pm

      Hi Linda! You can use a 12-inch skillet, but the cornbread will be very thin.

  2. tif on July 2, 2018 at 5:18 pm

    When using fresh corn, does the corn need to be cooked first?

    • Sally on July 3, 2018 at 1:44 pm

      No, it will cook in the bread. Enjoy!

  3. Sherry on July 5, 2018 at 5:22 am

    If i double it can i use 9×13 pan?

    • Sally on July 5, 2018 at 10:47 am

      Hi Sherry! That should work just fine.

  4. Hannah on July 20, 2018 at 11:26 am

    Hoping to make this this weekend but noticed your ingredients list has no egg(s), but instructions mention egg – can you confirm if just one egg into the mix?

    Thank you! Craving cornbread like crazy and this looks like the perfect solution!

    • Sally on July 20, 2018 at 1:10 pm

      Yes! One large egg is the third ingredient listed 🙂

      • Hannah on July 20, 2018 at 6:39 pm

        Wow I clearly need my eyes checked! Thank you for the quick response!



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