Quick Skillet Cornbread Honey (Printable)

Golden cornbread baked in a skillet, finished with a sweet honey butter glaze.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon baking soda
06 - 3/4 teaspoon fine sea salt

→ Wet Ingredients

07 - 1 cup whole milk or buttermilk
08 - 2 large eggs
09 - 1/4 cup melted unsalted butter, plus additional for skillet

→ Honey Butter Glaze

10 - 3 tablespoons unsalted butter
11 - 2 tablespoons honey

# How to Make It:

01 - Set oven to 400°F and place a 10-inch oven-safe skillet inside to heat.
02 - In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk whole milk or buttermilk, eggs, and melted butter until uniform.
04 - Create a well in the dry ingredients; pour in wet mixture and gently fold until barely combined to avoid overmixing.
05 - Carefully remove the heated skillet from oven; add a knob of butter and swirl to coat the base and sides.
06 - Pour batter into the hot skillet, smoothing the surface evenly.
07 - Bake for 18 to 20 minutes until surface is golden and a toothpick inserted in the center emerges clean.
08 - While baking, melt 3 tablespoons butter with 2 tablespoons honey in a small saucepan or microwave.
09 - Immediately after baking, brush the honey butter glaze generously over the cornbread's surface.
10 - Allow to cool slightly before slicing; serve warm for best flavor.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means you can decide to make it right before dinner and still have it hot on the table.
  • The honey butter glaze turns a simple cornbread into something people ask for by name.
  • That hot skillet trick creates crispy, golden edges that contrast beautifully with the tender crumb inside.
02 -
  • Do not skip preheating the skillet, that step is what separates good cornbread from great cornbread with crispy edges.
  • Overmixing the batter will make the texture dense and rubbery, so fold just until the flour disappears.
  • Brush the glaze on while the cornbread is still hot, or it will just sit on the surface instead of soaking in.
03 -
  • Use a well seasoned cast iron skillet for the best crust and even heat distribution.
  • Let the melted butter cool for a minute before mixing it with the eggs, or you will end up with scrambled bits in your batter.
  • If you do not have an oven safe skillet, you can bake this in a greased 9 inch square pan, though you will lose those crispy edges.
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