Quick Skillet Cornbread Honey

I was standing at the stove on a Tuesday night when I realized I had nothing to serve alongside the chili. My cast iron skillet was already hot from dinner prep, and I thought, why not just make cornbread right in it? The batter sizzled as it hit the butter, and twenty minutes later, I had the most golden, crispy-edged cornbread I'd ever pulled from my oven. That honey butter glaze I drizzled on top? Pure instinct, and it turned a simple side into something everyone kept reaching for.

I started making this for weekend barbecues, and it became the thing people asked me to bring. One time, I forgot to preheat the skillet and the texture was totally different, nowhere near as crispy. Now I never skip that step, and I always have a little extra honey butter ready because someone always asks for more.

Ingredients

• Yellow cornmeal: The foundation of the texture, I use medium-grind for the best balance between tender and hearty.
• All-purpose flour: This lightens the crumb and keeps it from being too dense, which happened the first time I went all cornmeal.
• Granulated sugar: Just enough to bring out the natural sweetness without making it a dessert.
• Baking powder and baking soda: Together, they give you that perfect rise and golden color.
• Fine sea salt: Enhances every flavor and balances the sweetness beautifully.
• Whole milk: Adds richness, though buttermilk works if you want a tangier bite.
• Eggs: They bind everything and add structure, so the cornbread holds together when you slice it warm.
• Melted unsalted butter: For the batter and the skillet, it creates those crispy edges I crave.
• Honey: Mixed with butter, it becomes a glaze that soaks into the top and makes every bite a little special.

Instructions

Store cookware, spices, and prep tools within reach to keep cooking organized and efficient.

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Preheat and prep the skillet:

Set your oven to 400°F and place your cast iron skillet inside while it heats. This step is non-negotiable for those crispy edges.

Combine the dry ingredients:

Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly mixed.

Mix the wet ingredients:

In a separate bowl, whisk milk, eggs, and melted butter until smooth and combined.

Fold it all together:

Pour the wet mixture into the dry ingredients and gently fold until just combined. A few lumps are fine, overmixing makes it tough.

Butter the hot skillet:

Carefully remove the skillet from the oven, add a small knob of butter, and swirl it around to coat every inch.

Pour and bake:

Pour the batter into the sizzling skillet, smooth the top, and bake for 18 to 20 minutes until golden and a toothpick comes out clean.

Make the honey butter glaze:

While the cornbread bakes, melt butter and honey together in a small pan or microwave. Stir until silky.

Glaze and cool:

As soon as the cornbread comes out, brush the honey butter generously over the top. Let it cool slightly before slicing and serving warm.

Store cookware, spices, and prep tools within reach to keep cooking organized and efficient.

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There was a night I served this next to a pot of smoky chili, and my neighbor took a bite and just closed her eyes. She said it reminded her of her grandmother's kitchen, even though our recipes were probably nothing alike. That is when I realized cornbread is more than a side dish, it is comfort in every golden wedge.

Flavor Variations

I have stirred in corn kernels for bursts of sweetness, folded in shredded cheddar for a savory kick, and even added a diced jalapeño when I wanted a little heat. Each version works beautifully, and the batter is forgiving enough to handle whatever you are craving that day.

Serving Suggestions

This cornbread shines next to chili, barbecue, or a big bowl of soup. I have also served it at brunch with extra honey butter on the side, and it disappeared faster than the bacon. It is one of those sides that fits anywhere you need something warm and comforting.

Storage and Reheating

Leftovers keep well wrapped at room temperature for a day or two, or in the fridge for up to five days. I reheat slices in a skillet with a little butter to bring back that crispy edge, though honestly it is pretty great even at room temperature.

• Wrap individual pieces in foil and freeze for up to three months.
• Reheat frozen slices directly in a 350°F oven until warmed through.
• Serve with extra honey butter or a drizzle of maple syrup for a sweet breakfast twist.

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This cornbread has become my go-to whenever I need something quick, warm, and a little bit special. I hope it finds a place on your table the way it has on mine.

Recipe FAQ

→ What type of skillet works best?

A 10-inch oven-safe cast iron skillet is ideal for even heat and a crisp crust.

→ Can I substitute buttermilk?

Yes, buttermilk adds a tangy flavor and tender crumb to the batter.

→ How do I make the honey butter glaze?

Simply melt unsalted butter and mix with honey, then brush over hot cornbread.

→ Can I add mix-ins to the batter?

Adding corn kernels or shredded cheddar cheese enhances texture and flavor.

→ How do I know when it's done baking?

Bake until golden brown and a toothpick inserted comes out clean, about 18-20 minutes.