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.

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