Quick Skillet Cornbread Honey (Printable Version)

Golden tender cornbread baked in a skillet, finished with a luscious 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 more for skillet

→ Honey Butter Glaze

10 - 3 tablespoons unsalted butter
11 - 2 tablespoons honey

# Step-by-Step:

01 - Preheat the 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 milk, eggs, and melted butter until smooth and combined.
04 - Create a well in the dry ingredients and pour in the wet mixture; gently fold until just combined.
05 - Carefully remove the hot skillet from the oven and swirl in a small knob of butter to coat the surface.
06 - Pour batter into the skillet, smooth the top and bake 18 to 20 minutes until golden and a toothpick comes out clean.
07 - Melt butter with honey in a small saucepan or microwave while cornbread bakes.
08 - Brush the warm cornbread generously with honey butter glaze immediately after baking.
09 - Allow to cool slightly before slicing and serving warm.

# Expert Advice:

01 -
  • It comes together in one bowl with ingredients you probably already have, no mixer required.
  • The hot skillet trick gives you crispy edges and a soft center that store-bought cornbread can't touch.
  • That honey butter glaze turns a simple side into something people ask for by name.
02 -
  • The skillet must be screaming hot before the batter goes in, or you'll lose the crispy edge magic.
  • Don't skip the folding step, stirring too much makes the cornbread dense and tough instead of light and tender.
  • Brush the glaze on immediately after baking, the residual heat helps it soak in and creates that glossy finish.
03 -
  • Use a well-seasoned cast iron skillet for the best crust and even heat distribution.
  • Let the batter rest for a minute or two while the skillet heats, it helps the leavening activate and gives you a lighter crumb.
  • If you don't have a skillet, use an 8x8 baking dish, but you'll lose some of that crispy edge charm.
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