Quick Skillet Cornbread Honey (Printable)

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

# What You 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 - Preheat oven to 400°F. Place a 10-inch oven-safe skillet (preferably cast iron) 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 milk, eggs, and melted butter until blended.
04 - Create a well in dry ingredients and gently fold in wet mixture until just combined; avoid overmixing.
05 - Carefully remove hot skillet from oven. Add a small knob of butter and swirl to coat the bottom and sides.
06 - Pour batter into skillet, smoothing the surface evenly.
07 - Bake for 18 to 20 minutes or until top is golden and a toothpick inserted centrally comes out clean.
08 - While baking, melt butter and honey together in a small saucepan or microwave.
09 - Immediately after baking, brush the honey butter glaze generously over the cornbread surface.
10 - Allow to cool slightly before slicing; serve warm.

# Expert Advice:

01 -
  • It comes together in less than ten minutes of hands-on work, so you can focus on the rest of your meal.
  • The hot skillet creates crispy, buttery edges that contrast beautifully with the tender center.
  • That honey butter glaze adds a subtle sweetness that makes it impossible to stop at one piece.
02 -
  • Preheating the skillet is essential, without it you lose the crispy bottom and edges that make this special.
  • Do not overmix the batter, just fold until the dry streaks disappear or the texture will turn dense and heavy.
  • Brush the glaze on while the cornbread is still hot so it soaks in beautifully instead of sitting on top.
03 -
  • Use a well-seasoned cast iron skillet for the best crust and flavor.
  • Let the batter rest for a minute or two while the skillet heats, it helps the texture come together.
  • Double the honey butter glaze if you want extra to serve on the side, people always ask for more.
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