Honey Butter Skillet Cornbread
There is something so comforting about a warm slice of cornbread fresh from a skillet, especially when it has that golden crust and a sweet, buttery finish. This honey butter skillet cornbread brings together simple pantry ingredients and a cozy Southern-inspired flavor that works for breakfast, dinner, or any time you want a little comfort on the table.
Equipment
- 1 Cast iron skillet or oven-safe pan
- 2 Mixing Bowls
- 1 Whisk
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 0.25 cup granulated sugar
- 1 tbsp baking powder
- 0.5 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk
- 2 large eggs
- 0.5 cup unsalted butter melted
- 0.25 cup honey
- 1 tbsp butter for the skillet
Instructions
- Start by heating your oven to 425°F. Place a cast iron skillet in the oven with a little butter so it gets hot and ready for the batter.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until everything is evenly combined.
- In a separate bowl, whisk the buttermilk, eggs, melted butter, and honey until smooth and well blended.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix, since that can make the cornbread dense.
- Carefully remove the hot skillet from the oven, swirl the butter around the pan, then pour in the batter. Bake until the top is golden and a toothpick inserted in the center comes out clean.
- Let the cornbread cool for a few minutes before slicing. For extra flavor, brush the top with a little more melted butter and a drizzle of honey.
Notes
Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days. For longer storage, wrap slices well and freeze them for up to 2 months.