Quick Skillet Cornbread Honey (Printable)

Golden cornbread baked in a skillet with a luscious honey butter glaze for a sweet finish.

# 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:

01 - Preheat oven to 400°F. Place a 10-inch oven-safe skillet in the oven while it heats.
02 - Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.
03 - Whisk milk, eggs, and melted butter together in a separate bowl until blended.
04 - Create a well in dry ingredients, pour in wet mixture, and gently fold until just combined without overmixing.
05 - Remove hot skillet from oven carefully, add a knob of butter, and swirl to coat bottom and sides.
06 - Pour batter into skillet and smooth the surface evenly.
07 - Bake 18 to 20 minutes until golden and a toothpick inserted in center is clean.
08 - While baking, melt butter and honey together in a small saucepan or microwave.
09 - Brush glaze generously over hot cornbread immediately after baking.
10 - Allow to cool slightly before slicing and serving warm.

# Expert Advice:

01 -
  • It comes together in one bowl and bakes in a screaming hot skillet, giving you crispy edges and a tender center without any fuss.
  • The honey butter glaze seeps into every crack and makes each bite taste like youve been baking cornbread your whole life.
  • It pairs with everything from smoky barbecue to creamy soups, and leftovers toast beautifully the next morning.
02 -
  • Do not skip preheating the skillet, pouring batter into a cold pan gives you a pale, soft bottom instead of crispy edges.
  • Brush the glaze on immediately after baking while the cornbread is still hot so it soaks in instead of sitting on the surface.
  • Overmixing the batter develops the gluten in the flour and makes the cornbread tough and chewy instead of tender.
03 -
  • Use a well-seasoned cast iron skillet for the best crust, but any oven-safe skillet works if that is what you have.
  • If the top is browning too fast, tent the skillet loosely with foil halfway through baking to protect the surface.
  • Make a double batch of honey butter glaze and keep it warm on the table so everyone can drizzle more as they eat.
Go Back