Irresistible Honey Butter Skillet Cornbread
A delightful cornbread that's crispy on the outside, fluffy on the inside, with a hint of sweetness from honey and a rich buttery flavor.
Ingredients
Dry Ingredients
- 1 cup cornmeal The star of our dish, lending that signature cornbread texture.
- 1 cup all-purpose flour For a perfect balance and that lovely crumb.
- 1/2 cup sugar To sweeten the deal—adjust to desired taste!
- 1 tablespoon baking powder For that perfect rise.
- 1/2 teaspoon salt To bring all the flavors together.
Wet Ingredients
- 1 cup milk Adds moisture and richness.
- 1/4 cup vegetable oil For flavor and texture.
- 2 large eggs The magic binding agents!
- 1/4 cup honey A drizzle of sweetness that brings the whole dish together.
- 4 tablespoons butter, melted For that rich flavor and shiny finish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). This ensures that your skillet is hot and ready for your cornbread to really rise.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
- In another bowl, mix the milk, vegetable oil, eggs, and honey until well blended.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don’t over-mix; lumps are totally okay!
- Add melted butter to the mixture, stirring until combined. The texture should be thick yet pourable.
- Grease a cast-iron skillet with a bit of butter or cooking spray, then pour the batter into the pan, smoothing the top.
Baking
- Bake for 20–25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- While the cornbread bakes, make the honey butter: In a small bowl, mix the remaining melted butter with the extra honey.
- Remove the cornbread from the oven. Brush with the honey butter while it’s still warm, letting it soak in deliciously!
- Allow to cool for a few minutes before slicing and serving. Enjoy every warm, buttery, honey-sweet bite!
Notes
For a gluten-free version, you can use a gluten-free flour blend. Avoid overmixing for fluffier cornbread. Add diced jalapeños or shredded cheese for an extra flavor kick. Store leftover cornbread in an airtight container at room temperature for 2-3 days or freeze for up to a month.