Save I was stirring a pot of chili one evening when I realized I had nothing to soak it up with. The pantry had cornmeal, flour, and a jar of honey—enough to wing it. I heated the skillet while I mixed, poured the batter into sizzling butter, and twenty minutes later, golden cornbread emerged with crispy edges. That honey butter glaze I brushed on top turned it from good to unforgettable.
The first time I made this for friends, someone reached for a third piece before their bowl of chili was even half gone. We ended up baking a second batch that night, standing around the stove with forks in hand. It became the thing people asked me to bring to potlucks, and I never minded because it was fast, forgiving, and always disappeared.
Ingredients
- Yellow cornmeal: Use medium or fine grind for a tender crumb, coarse cornmeal makes it gritty and the texture suffers.
- All-purpose flour: Balances the cornmeal and gives the bread structure so it slices cleanly instead of crumbling apart.
- Granulated sugar: Just enough to bring out the corn flavor without making it taste like dessert, you can reduce it if you prefer savory.
- Baking powder and baking soda: Together they create a light, airy rise and help the edges crisp up in the hot skillet.
- Fine sea salt: Sharpens every flavor and keeps the sweetness from feeling flat or one-dimensional.
- Whole milk: Adds richness and moisture, buttermilk works too and gives a slight tang that I love with honey butter.
- Eggs: Bind everything together and give the crumb a soft, cake-like texture that holds up to the glaze.
- Melted unsalted butter: Keeps the cornbread tender and adds a subtle buttery flavor that soaks into every bite.
- Honey: Melted with butter for the glaze, it creates a glossy, sweet finish that seeps into the warm bread.
Instructions
- Heat the skillet:
- Preheat your oven to 400°F and put the empty skillet inside while it heats. This step is essential because the hot skillet gives you those crispy, golden edges that make skillet cornbread special.
- Mix the dry ingredients:
- Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly combined. Make sure there are no lumps of baking powder hiding in the corners.
- Combine the wet ingredients:
- In a separate bowl, whisk milk, eggs, and melted butter until smooth and fully blended. The butter should be warm but not hot or it will scramble the eggs.
- Fold the batter:
- Pour the wet mixture into the well you made in the dry ingredients and fold gently with a spatula until just combined. A few lumps are fine, overmixing makes the cornbread dense and tough.
- Grease the hot skillet:
- Carefully pull the skillet from the oven, drop in a small knob of butter, and swirl it around to coat the bottom and sides. It should sizzle and foam immediately.
- Bake the cornbread:
- Pour the batter into the hot skillet, smooth the top lightly, and bake for 18 to 20 minutes until golden brown and a toothpick comes out clean. The edges should pull away slightly and look deeply caramelized.
- Make the honey butter glaze:
- While the cornbread bakes, melt butter and honey together in a small saucepan or microwave, stirring until smooth. Keep it warm so it brushes on easily.
- Glaze and serve:
- The moment you pull the cornbread from the oven, brush the honey butter generously over the top. Let it cool for a few minutes, then slice into wedges and serve warm.
Save One winter night, I set a wedge of this cornbread next to a bowl of white bean soup and watched someone close their eyes after the first bite. They said it tasted like comfort, and I realized that was exactly what I had been making all along—something warm, simple, and impossible not to love.
How to Store and Reheat Cornbread
Let the cornbread cool completely, then wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to five days or freeze individual slices wrapped in foil for up to three months. Reheat in a 350°F oven for about 10 minutes or toast slices in a dry skillet until warmed through and the edges crisp up again.
Ways to Customize Your Cornbread
Stir in a cup of fresh or frozen corn kernels for bursts of sweetness and texture, or fold in shredded cheddar and diced jalapeños for a savory, spicy twist. You can also add crumbled cooked bacon, chopped green onions, or a handful of fresh herbs like thyme or rosemary. If you prefer a tangier crumb, swap the milk for buttermilk and reduce the baking soda slightly to balance the acidity.
What to Serve with Skillet Cornbread
This cornbread shines next to smoky barbecue ribs, pulled pork, or brisket, soaking up every drop of sauce. It pairs beautifully with chili, bean soup, collard greens, or any hearty stew that needs something to mop up the bowl. For breakfast, toast a slice and spread it with salted butter and jam, or serve it warm with scrambled eggs and crispy bacon.
- Brush extra honey butter on the side for dipping and watch it disappear even faster.
- Crumble leftover cornbread over a salad for a crunchy, slightly sweet topping.
- Cube and toast it to make cornbread croutons for soups or stuffing.
Save Every time I pull this cornbread from the oven, the kitchen smells like honey and butter and something worth gathering around. It is the kind of recipe that feels like home, no matter who you are feeding.
Recipe FAQs
- → What type of skillet is best for this cornbread?
A 10-inch cast iron or oven-safe skillet is recommended to ensure even heat distribution and a crispy crust.
- → Can I use buttermilk instead of whole milk?
Yes, substituting buttermilk adds a tangier flavor and tender crumb texture to the cornbread.
- → How is the honey butter glaze made?
The glaze is created by melting unsalted butter with honey, then brushing it warm over the hot cornbread for a sweet, glossy finish.
- → Can I add extra ingredients to the batter?
Optional additions like corn kernels or shredded cheddar cheese can be folded into the batter for enhanced flavor and texture.
- → How do I know when the cornbread is done baking?
The cornbread is ready when the top is golden brown and a toothpick inserted in the center comes out clean.