Pin It One winter evening, I pulled a cast iron skillet from the oven and heard that perfect sizzle as batter hit hot butter. The smell of cornbread baking has a way of making any kitchen feel like home. My grandmother never measured anything, but I needed structure, so I wrote it all down. When I brushed warm honey butter over the golden top, I finally understood why she never bothered with a recipe. Some things just need to be felt.
I made this for a neighbor who brought over soup when I was sick, and she stood in my doorway tearing off pieces straight from the skillet. She said it reminded her of her mothers kitchen in Tennessee, even though I had never been south of Pennsylvania. Food has a strange way of carrying memories we did not know we shared. I have made it dozens of times since, and it always disappears before it cools.
Ingredients
- Yellow cornmeal: The foundation of texture and flavor. I use medium grind because fine can turn pasty and coarse can feel gritty.
- All-purpose flour: Balances the cornmeal and gives the bread structure without making it heavy.
- Granulated sugar: Just enough sweetness to complement the honey glaze without turning this into dessert.
- Baking powder and baking soda: The leavening duo that makes the crumb light and tender. Do not skip the baking soda, it reacts with the milk and creates tiny air pockets.
- Fine sea salt: Brings out every other flavor. I learned the hard way that omitting it results in flat, bland bread.
- Whole milk or buttermilk: Buttermilk adds tang and tenderness, but whole milk works beautifully if that is what you have.
- Large eggs: They bind everything together and add richness to the crumb.
- Melted unsalted butter: For the batter and the skillet. The butter you swirl in the hot pan creates those coveted crispy edges.
- Honey: Mixed with butter for the glaze, it seeps into the warm cornbread and makes every bite a little bit magic.
Instructions
- Heat the skillet in the oven:
- Preheat your oven to 400°F and put the empty skillet inside. This step is not optional, the hot skillet is what gives you that signature sizzle and golden crust.
- Mix the dry ingredients:
- Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl. Make sure there are no lumps hiding in the baking powder.
- Combine the wet ingredients:
- In a separate bowl, whisk milk, eggs, and melted butter until smooth. The butter should be melted but not hot, or it will scramble the eggs.
- Fold wet into dry:
- Pour the wet mixture into the well you made in the dry ingredients and fold gently with a spatula. Stop as soon as you no longer see dry flour, overmixing makes tough cornbread.
- Prepare the hot skillet:
- Carefully pull the skillet from the oven using a thick oven mitt. Drop in a small knob of butter and swirl it around to coat the bottom and sides.
- Pour and bake:
- Pour the batter into the sizzling skillet and smooth the top lightly. Bake for 18 to 20 minutes, until the top is golden and a toothpick comes out clean.
- Make the honey butter glaze:
- While the cornbread bakes, melt butter and honey together in a small saucepan or microwave. Stir until completely combined.
- Glaze immediately:
- The moment the cornbread comes out of the oven, brush the honey butter over the top. It will soak in and create a glossy, sweet finish.
- Cool slightly and serve:
- Let it sit for just a few minutes so you do not burn your mouth. Slice into wedges and serve warm.
Pin It There was a dinner party where I forgot to make a side dish, and I threw this together in a panic while everyone sat in the living room. When I brought it to the table still warm in the skillet, someone said it looked like I had been planning it all week. I did not correct them. Sometimes the best things happen when you are just trying not to mess up.
How to Know When Its Done
The top should be deeply golden, not pale, and a toothpick inserted in the center should come out clean or with just a few moist crumbs. The edges will pull away slightly from the skillet and feel firm to the touch. If you press the center gently, it should spring back rather than leave an indent. I have overbaked it before and it turned dry, so I set a timer and check at 18 minutes.
Variations Worth Trying
I have stirred in fresh corn kernels for bursts of sweetness, and I have added shredded cheddar for a savory twist that pairs perfectly with chili. Once I folded in chopped jalapeños and everyone fought over the last piece. You can also substitute buttermilk for the whole milk to get a tangier crumb with extra tenderness. If you want it less sweet, cut the sugar down to two tablespoons and skip the glaze, though I think you will miss it.
Serving and Storage
This cornbread is best served warm, straight from the skillet, with extra honey butter on the side for those who want it. Leftovers can be wrapped in foil and kept at room temperature for a day, or refrigerated for up to three days. Reheat slices in a low oven or toaster oven to bring back some of that crispy edge.
- Pair it with chili, barbecue, or any hearty soup that needs a little sweetness to balance it out.
- It also makes an excellent breakfast, split and toasted with more butter.
- If you are feeling indulgent, crumble leftovers over vanilla ice cream for an unexpected dessert.
Pin It Every time I make this, I think about how something so simple can feel so complete. It is the kind of recipe that does not need much, just good ingredients and a hot skillet, and it gives you back more than you put in.
Recipe FAQs
- → What type of skillet works best for this cornbread?
A 10-inch oven-safe cast iron skillet is ideal for even heating and developing a crisp crust.
- → Can I substitute buttermilk in the batter?
Yes, buttermilk can be used for a tangier crumb and richer flavor.
- → How do I achieve the honey butter glaze?
Melt unsalted butter and honey together, then brush it over the hot cornbread immediately after baking.
- → Can I add extra ingredients to the batter?
Yes, adding corn kernels or shredded cheddar cheese enhances texture and flavor.
- → How should I store leftover cornbread?
Wrap tightly and keep at room temperature for up to two days or refrigerate for longer freshness.