Honey Skillet Cornbread (with corn inside!)

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!

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: cornbread!

I met up with friends when I was in California for my book tour. We caught up for awhile, then went to dinner at Los Altos Grill. My friends insisted that no matter what I got for dinner, we had to split their famous cornbread. I honestly can’t remember what I had for dinner because the most memorable part, aside from great conversation, was the cornbread.

The waitress dropped it off at our table in a hot skillet, alongside a ramekin of honey butter. The smell alone made the next table stop mid-conversation, look down at their menu, and say “we’re getting that cornbread too.” The skillet cornbread was crusty on the edges and caramelized on the top. It was melt-in-your-mouth tender with real corn in every bite.

When I returned home, I worked to recreate that masterpiece recipe!

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

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.

Ingredients for honey skillet cornbread on sallysbakingaddiction.com

How to make honey skillet cornbread on sallysbakingaddiction.com

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 is the moist maker! Without it, the cornbread will taste dry. It’s also the acid that reacts with the baking soda.
  5. Cornmeal: Cornmeal is the base flavor in cornbread.
  6. Flour: Flour holds the ingredients together.
  7. Baking Powder & Baking Soda: Remember why you use both baking powder and baking soda 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!

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

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. 😉

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

Skillet Cornbread Side Dish

Serve with these favorites.

Or use it in my favorite Cornbread Stuffing!

Print

Honey Skillet Cornbread

  • Author: Sally
  • 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 (115g) unsalted butter
  • 1/3 cup (75g) 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 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. Cornmeal: Any brand cornmeal works, but I always use Indian Head Stone Ground Yellow Cornmeal. You can find it in your regular grocery.
  4. Buttermilk: 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.
  5. Corn: If using frozen corn, thaw and drain well. If using canned corn, drain well.

Keywords: cornbread

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

80 Comments

  1. 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! 

  2. 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. 

  3. 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.

  4. 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….

  5. 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!

  6. 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.  

  7. 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!

  8. 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!

  9. I made this to take to a friend’s house who invited me over for chili. It was absolutely FABULOUS! Very moist and flavorful. Thank you for the recipe…. it’s a keeper.

  10. 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!

  11. 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.

  12. 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!

  13. 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!!!

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