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To make the Honey Butter Cornbread Skillet, gather these items: - 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 cup sugar - 1 cup buttermilk - 2 large eggs - 1/2 cup unsalted butter, melted - 1/4 cup honey - 1/2 teaspoon cinnamon (optional) - Additional butter and honey for serving You will need some important tools for this recipe: - A 10-inch cast-iron skillet - Two mixing bowls - A whisk or fork - A measuring cup and spoons - A spatula for mixing You can swap some ingredients if needed: - For buttermilk, use milk with a splash of vinegar or lemon juice. - If you need a gluten-free option, use gluten-free all-purpose flour. - You can replace honey with maple syrup for a different flavor. - For a dairy-free version, use coconut milk and dairy-free butter. {{ingredient_image_1}} 1. Preheat your oven to 400°F (200°C). Put a 10-inch cast-iron skillet inside to heat up. 2. In a large bowl, whisk together these dry ingredients: - 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 cup sugar 3. In a separate bowl, mix these wet ingredients: - 1 cup buttermilk - 2 large eggs - 1/2 cup melted unsalted butter - 1/4 cup honey - 1/2 teaspoon cinnamon (optional) 4. Pour the wet mixture into the dry mixture. Stir gently until just combined. Do not overmix. 5. Carefully take the hot skillet from the oven. Add a tablespoon of butter and swirl it around to coat the bottom and sides. 6. Pour the cornbread batter into the skillet. Spread it evenly with a spatula. 7. Bake for 20-25 minutes. The top should be golden brown. A toothpick should come out clean when inserted into the center. 8. Let the cornbread cool for a few minutes before slicing. Drizzle extra honey over the cornbread before serving. Add pats of butter on top for extra flavor. You can serve the cornbread directly in the skillet for a rustic touch. A sprinkle of fresh herbs can make it even more appealing. Enjoy your delightful comfort food with family or friends! To get soft and fluffy cornbread, mix the dry and wet ingredients gently. Overmixing makes it dense. Combine just until you see no dry flour. The key is using a hot cast-iron skillet. This helps the cornbread rise. Make sure your butter is melted but not too hot. It should blend well without cooking the eggs in your mix. If you have leftovers, let them cool completely before storing. Wrap the cornbread in plastic wrap or foil. Place it in an airtight container. It stays fresh for up to three days at room temperature. For longer storage, keep it in the fridge. Always reheat in the oven for the best taste. Want to add more flavor? Try mixing in some fresh herbs like rosemary or thyme. A pinch of cheddar cheese gives a nice twist. You can also add jalapeños for a spicy kick. If you like sweetness, toss in some berries or chocolate chips. Each option makes the cornbread unique and fun! Pro Tips Use Fresh Ingredients: Fresh cornmeal and quality honey will enhance the flavor of your cornbread significantly. Don’t Overmix: Mixing just until combined helps keep the cornbread light and fluffy. Overmixing can lead to a dense texture. Let It Cool: Allow the cornbread to cool for a few minutes before slicing to help it hold its shape better. Experiment with Mix-ins: Add jalapeños, cheese, or herbs for a unique twist on the classic cornbread flavor. {{image_2}} You can change the flavor of your cornbread easily. Adding herbs makes it unique. Try adding fresh chives or rosemary for a savory touch. If you like heat, mix in some diced jalapeños or red pepper flakes. These add a fun kick. For sweetness, consider a dash of cinnamon, as it pairs well with honey. If you need a gluten-free option, swap the all-purpose flour. Use a gluten-free flour blend instead. This blend usually works well in most recipes. You can also use almond flour for a nutty flavor. Just remember to adjust the liquid if needed, as some flours absorb more moisture. Want to make your cornbread sweeter? You can add fruit! Blueberries or diced apples can bring a juicy burst of flavor. Chocolate chips are another sweet option. They melt into the cornbread, making each bite rich and delightful. Just fold these ingredients into the batter gently, so they mix in well. To keep your honey butter cornbread fresh, store it in an airtight container. Let the cornbread cool down completely before placing it inside. If you have leftovers, it can last up to three days at room temperature. For longer storage, refrigerate it, and it will stay good for about a week. Reheating is easy. Preheat your oven to 350°F (175°C). Place the cornbread in a baking dish. Cover it with foil to keep it moist. Heat for about 10-15 minutes. You can also reheat individual slices in the microwave for 20-30 seconds. Add a little butter on top for extra taste. Freezing cornbread is a great way to save it for later. Cut the cornbread into slices, then wrap each slice in plastic wrap. Place the wrapped slices in a freezer bag. This way, they won’t stick together. You can freeze the cornbread for up to three months. To enjoy, thaw it in the fridge overnight and reheat as needed. You can use milk mixed with vinegar or lemon juice. Just add 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk. Let it sit for five minutes. This will mimic the tangy taste of buttermilk. Yes, you can use any oven-safe pan. A regular baking dish works well too. Just remember to grease it well. This helps keep the cornbread from sticking. Check for a golden brown top and a clean toothpick. Insert the toothpick in the center. If it comes out clean, your cornbread is ready. It should also feel firm to the touch. You learned about essential ingredients, kitchen tools, and substitutions for cornbread. We covered simple steps for preparing, baking, and serving. Tips for texture and flavor made your cornbread even better. You discovered tasty variations and storage tips for leftovers. With these insights, you'll create a delicious cornbread every time. Enjoy experimenting and sharing your creations!

Honey Butter Cornbread Skillet

A deliciously sweet and buttery cornbread baked in a cast-iron skillet.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1 cup buttermilk
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup honey
  • 1/2 teaspoon cinnamon (optional)
  • to taste butter Additional butter for serving
  • to taste honey Additional honey for serving

Instructions
 

  • Preheat your oven to 400°F (200°C) and place a 10-inch cast-iron skillet inside to heat.
  • In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar until well combined.
  • In another bowl, mix the buttermilk, eggs, melted butter, honey, and cinnamon (if using) until smooth.
  • Pour the wet ingredients into the dry ingredients and stir just until combined (do not overmix).
  • Carefully remove the hot skillet from the oven and add a tablespoon of butter, swirling it around to coat the bottom and sides.
  • Pour the cornbread batter into the skillet and spread it evenly.
  • Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  • Let the skillet cornbread cool for a few minutes before slicing. Drizzle with extra honey and serve with pats of butter on top.

Notes

Serve the cornbread directly in the skillet for a rustic presentation, garnished with a drizzle of honey and a sprinkle of fresh herbs, if desired.
Keyword cornbread, honey butter, skillet