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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!

cornbread baked in a skillet

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. You need a 10 inch cast iron skillet, but if you don’t have one, any oven-safe skillet is fine.

slices of honey skillet cornbread

ingredients for honey skillet cornbread

cornbread batter in a glass bowl

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.

  1. Butter: Butter adds the most delicious flavor and tender texture.
  2. Honey: Honey is crucial to the sweet flavor and caramelized edges. Yum!
  3. Egg: Egg binds the cornbread ingredients together.
  4. 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.
  5. Cornmeal: Cornmeal is the base flavor in cornbread.
  6. Flour: Flour holds the ingredients together.
  7. Baking Powder & Baking Soda: Remember the differences between baking powder vs baking soda and why you use both in certain recipes?
  8. Salt: Salt adds flavor.
  9. 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!

sliced cornbread in a skillet

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. 😉

slices of honey skillet cornbread

Skillet Cornbread Side Dish

Serve with these favorites.

Or use it in my favorite Cornbread Stuffing!

Print
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cornbread baked in a skillet

Honey Skillet Cornbread

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • 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

Scale
  • 1/2 cup (115g) 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 (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup (175g) corn (fresh, frozen, or canned)*

Instructions

  1. 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.
  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 over-mixing.
  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.
  7. 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

  1. 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.
  2. Special Equipment: 9 or 10 inch oven safe skillet (I love this one!)
  3. 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.
  4. Corn: If using frozen corn, thaw and drain well. If using canned corn, drain well.

Keywords: cornbread

Reader Questions and Reviews

  1. If you have no buttermilk, milk and a gush of apple vinegar works fine. Really good recipe.

  2. Love this! If made without the corn do adjustments need to be made? And can you double the ingredients for a 12” skillet?

    1. Hi Jojo, You can skip the added corn without any other adjustments. We haven’t tested this in a 12 inch skillet, doubling may be too much but you can try 1.5 times the recipe. Let us know if you try it!

    1. i just made a batch with yogurt (cause it was the only dairy we had!) instead of buttermilk and it turned out amazing!!

  3. I made this tonight to go with baby back ribs I made in my slow cooker. I left it in the oven for the full 20 mins and probably could have taken it out after 15. The issue I had was it wasn’t sweet at all. I went by the weight in the recipe for the honey (75g). However, I also made your recipe for honey butter which also calls for 1/3 cup of honey but it says 113g. I think maybe that’s why it wasn’t so sweet?

    1. Hi Alexandra, thank you so much for trying this recipe. It looks like the recipe should have read 75ml honey instead of grams. I remember authoring this recipe correctly (when compared to my written notes) so something must have gotten mixed up when we adjusted out recipe design. My sincere apologies. If you try the recipe again, you’ll want a little more honey. Yes, closer to 113 grams.

  4. I’ve made this recipe at least 6 times every time I make chili and it’s so versatile based on what you have on hand. It’s delicious and my favorite cornbread recipe I’ve used.

  5. I have made this recipe twice. Both times I left out the corn because I didn’t have it. The first time I made it with coconut milk with some ACV added, and the second time, I used oat milk with ACV. Both turned out great! The second time I added an additional tablespoon of butter to brown it, adding a faint toasty flavor, but not a necessary step. The cornbread is crumbly, tender, the right amount of sweetness, and four days later, the last piece was still moist! 10/10

  6. This is the BEST cornbread! Moist with just a little crumble. Great corn flavor. Not too sweet. Absolutely delicious! We’re going to try it with Jalapeños next time – but dang, this is a definite keeper recipe. Thank’s Sally!

  7. Hi! I’m so excited to try out this recipe. Is it possible to bake the cornbread in a 6qt dutch oven instead of a skillet? Thanks so much!

  8. HI Sally! Really excited to try this recipe. I have either an 8 inch or 10.5 inch skillet. Will those work? Should I make adjustments?

    1. Hi Sarah! Your 10.5 inch skillet should work just fine. Enjoy!

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