Honey Butter Skillet Cornbread – A Sweet & Savory Southern Classic 🍯🧈🍞
This Honey Butter Skillet Cornbread is the ultimate combination of golden, buttery richness and just the right touch of sweetness. Baked in a cast iron skillet for a crisp edge and fluffy center, it’s a Southern staple that’s perfect alongside chili, BBQ, or enjoyed all on its own with a slather of whipped honey butter. 💚
Why You’ll Love This Cornbread 💚
- ✅ Sweet & Savory: Balanced flavor from honey, butter, and golden cornmeal.
- ✅ Skillet Perfect: Crispy crust with a tender, moist interior.
- ✅ Quick & Easy: Just mix, pour, and bake—no mixer needed.
- ✅ Versatile: Pairs with both savory meals and sweet toppings.
🍯 Honey Butter Cornbread Recipe
Ingredients
- 1 cup yellow cornmeal 🌽
- 1 cup all-purpose flour 🌾
- 1 tbsp baking powder 🥄
- ½ tsp baking soda 🌿
- ½ tsp salt 🧂
- 2 large eggs 🥚
- 1¼ cups buttermilk 🥛
- ¼ cup honey 🍯
- ½ cup unsalted butter, melted 🧈
- For the Honey Butter Topping:
- 2 tbsp honey 🍯
- 2 tbsp unsalted butter, melted 🧈
👩🍳 Step-by-Step Instructions (Expanded)
- Preheat the oven and skillet:
Place a 9-inch cast iron skillet in the oven and preheat to 400°F (200°C). Heating the skillet ahead gives the cornbread its signature crispy edge. - Mix dry ingredients:
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt. - Mix wet ingredients:
In a separate bowl, whisk together eggs, buttermilk, honey, and melted butter until smooth. - Combine and pour:
Add the wet mixture to the dry ingredients and stir until just combined. Carefully remove hot skillet from the oven, grease lightly, and pour in the batter. Spread evenly. - Bake the cornbread:
Bake for 20–25 minutes or until the top is golden and a toothpick inserted in the center comes out clean. - Add honey butter topping:
While warm, brush the top of the cornbread with the honey butter mixture for a sweet, shiny finish. Let cool slightly before slicing. 🍯🧈
💡 Flavor Twists & Serving Ideas
- ✨ Spicy kick: Stir in chopped jalapeños or chili flakes.
- ✨ Cheesy version: Fold in shredded cheddar or pepper jack.
- ✨ Make it sweet: Serve with fruit preserves or whipped honey butter.
- ✨ Pair it with: Chili, BBQ ribs, soups, or grilled veggies.
🌿 Nutritional Highlights
Made with real cornmeal, buttermilk, and natural honey, this cornbread delivers fiber, calcium, and a balance of healthy fats. A deliciously wholesome addition to your Southern-style menu.
🧊 Make-Ahead & Storage Tips
- ✅ Make-ahead: Bake earlier in the day and rewarm before serving.
- ✅ Storage: Store leftovers wrapped at room temperature for up to 2 days or in the fridge for 4 days.
- ✅ Freeze-friendly: Wrap slices individually and freeze for up to 2 months. Reheat in oven or toaster.
❓ Frequently Asked Questions
Can I use milk instead of buttermilk?
Yes! Mix 1 cup of milk with 1 tbsp lemon juice or vinegar, let sit 5 minutes, then use in place of buttermilk.
What if I don’t have a cast iron skillet?
You can use an oven-safe baking dish or pie pan, though the crust may be softer than skillet-baked cornbread.
Can I make it gluten-free?
Yes—substitute a 1:1 gluten-free flour blend for the all-purpose flour.
Golden, Buttery & Perfectly Southern 💚
Cozy up to a slice of this honey butter skillet cornbread—warm, sweet, and perfect with every bite. 🍯💬 Tag your bakes on Pinterest or let us know how you served it!
