Honey Skillet Cornbread

Avatar photo Isha Manna 0 Comments
Servings: 8 Total Time: 35 mins
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This honey skillet cornbread combines crunchy cornmeal, corn, butter, and delicious honey. Unlike traditional unsweetened cornbread, this skillet cornbread includes natural honey which complements the cornmeal’s flavor. Bake in a cast iron skillet for wonderfully crispy cornmeal edges!
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From Baking Pan to Skillet

This recipe begins with my cornbread recipe as a base. Today’s variation uses all honey instead of a brown sugar blend. I also include real corn kernels which amplifies the flavor and adds wonderful texture. The biggest difference, however, is that I bake the cornbread in a skillet.

What’s So Great About Cornbread in a Cast Iron Skillet?

Pouring the cornbread batter into a hot skillet helps develop the cornbread’s crust. It sears the edges, caramelizing the delicious crust and sealing in the center’s softness. In order for this method to work, the cast iron skillet must be warm.

Here’s what I always do: You need melted butter for this cornbread recipe. Melt the butter in your cast iron skillet over the stove, then pour the butter into a mixing bowl for the remaining ingredients. The skillet should still be warm once the batter is done. And, as a bonus, it will already be greased with butter.

I swear this hot skillet trick makes a difference. This is the cast iron skillet I have, and I highly recommend it. It’s inexpensive, comes pre-seasoned, works on all types of cooktops, heats evenly, and is made to last a lifetime. (Not sponsored, just a true pan fan!)

This 10.25-inch-diameter, 2-inch-deep size is what I use for skillet turkey pot pie, frittata, sea salt and herb rolls, bruschetta chicken, cornmeal cake, biscuits, this Dutch baby pancake, asiago-crusted skillet bread, and more. Talk about a useful pan to have in the kitchen! Any oven-safe skillet that is the right size is fine.

Overview: How to Make Skillet Cornbread

This is a basic 2 bowl recipe. Wet ingredients in 1 bowl, dry ingredients in another. Combine the two and pour into the warm cast iron skillet. Let’s review the ingredients.

  1. Butter: Butter adds the most delicious flavor and tender texture.
  2. Honey: Honey is crucial to the sweet flavor and caramelized edges. Yum!
  3. Egg: Egg binds the cornbread ingredients together.
  4. Buttermilk: Buttermilk, an acid, is the moist maker and helps the baking soda do its job. Without it, the cornbread tastes dry and doesn’t rise. If you don’t keep buttermilk on hand, you can use this easy buttermilk substitute instead.
  5. Cornmeal: Cornmeal is the base flavor in cornbread.
  6. Flour: Flour holds the ingredients together.
  7. Baking Powder & Baking Soda: Remember the differences between baking powder vs baking soda and why you use both in certain recipes?
  8. Salt: Salt adds flavor.
  9. Corn: Use frozen, canned, or fresh corn.

Skillet Cornbread Extras

This is a basic skillet cornbread recipe, but feel free to spruce it up with different flavors:

  • 1 cup shredded cheese, such as cheddar or gruyere
  • 3/4 cup dried cranberries
  • 1-2 finely chopped jalapeños for heat, like I Note in my cornbread muffins recipe
  • 1 cup blueberries for a savory & sweet treat
  • 6 strips of crumbled bacon (this will be devoured in approximately 3 minutes)
  • 1 Tablespoon dried rosemary + sprinkle of crushed red pepper. This makes a wonderful Thanksgiving side dish!
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Honey Skillet Cornbread

Author: Isha Manna Cooking Method: Cuisine: Courses:
Prep Time 15 mins Cook Time 20 mins Total Time 35 mins
Servings: 8

Ingredients

Instructions

  1. While constantly whisking, melt butter over low heat in your 9- to 10-inch ovenproof skillet. Pour butter into a medium bowl and allow to cool down for 5-10 minutes.
  2. Meanwhile, preheat oven to 400°F (204°C).
  3. Whisk the honey, egg, and buttermilk into the melted butter. Set aside.
  4. In a separate larger bowl, whisk the cornmeal, flour, baking powder, baking soda, and salt together. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the corn. Avoid over-mixing.
  5. Skillet should still be hot, but if not—heat the stove on low and warm it up for a minute or two. You want a hot skillet.
  6. Pour batter into hot skillet. Bake for 20 minutes or until the edges and top are golden brown and the center is cooked through. Use a toothpick to test to check.
  7. Cool for a few minutes before slicing and serving. Serve cornbread with butter, honey, honey butter (do it!), or jam. Wrap leftovers up tightly and store at room temperature for up to 1 week.

Note

  1. Freezing Instructions: For longer storage, freeze baked cornbread for up to 3 months. Allow to thaw overnight in the refrigerator and heat up in the microwave or bake in a 300°F (149°C) oven for 10 minutes.
  2. Special Tools (affiliate links): 9- to 10-inch Oven-Safe Skillet | Whisk | Glass Mixing Bowl
  3. Buttermilk: Buttermilk is required for this recipe. If you don’t have any, you can make a DIY buttermilk substitute by adding 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Then add enough whole milk to make 1 cup total. Stir and let sit for 5 minutes before using. Whole milk is strongly recommended for moistest, richest texture, but you can use lower fat or nondairy milk in a pinch.
  4. Corn: If using frozen corn, thaw and drain well. If using canned corn, drain well.
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