Save There was a night last fall when I needed something warm on the table in under half an hour, and this skillet cornbread saved me. I pulled out my grandmother's cast iron pan, mixed the batter while the oven heated, and watched it turn golden through the oven door. The honey butter glaze was an impulse—just melted together in a little pot while the bread baked. When I brushed it over the hot, crackling crust, the kitchen smelled like a county fair.
I made this for a friend who showed up unexpected on a Tuesday with a pot of chili. I had just enough cornmeal in the pantry and a stick of butter in the fridge. We ate it straight from the skillet, tearing off wedges and dragging them through the glaze. She told me later it reminded her of her mother's kitchen, and I've been making it that way ever since.
Ingredients
- Yellow cornmeal: The backbone of the bread, it gives you that gritty, sweet corn flavor and a texture that holds up to butter and honey.
- All-purpose flour: Balances the cornmeal so the crumb stays tender instead of crumbly, and helps the bread rise evenly.
- Granulated sugar: Just enough to bring out the natural sweetness of the corn without turning it into cake.
- Baking powder and baking soda: They work together to lift the batter and create a light, airy texture in the heat of the skillet.
- Fine sea salt: Sharpens every other flavor and keeps the sweetness in check.
- Whole milk: Adds richness and moisture, and you can swap in buttermilk if you want a little tang.
- Large eggs: Bind everything together and give the bread structure so it slices clean.
- Melted unsalted butter: Keeps the crumb soft and adds that unmistakable buttery warmth to every bite.
- Honey: Mixed with butter for the glaze, it seeps into the crust and turns the top glossy and sweet.
Instructions
- Heat the skillet:
- Preheat your oven to 400°F and put your cast iron skillet inside while it heats. This step is the secret to those crispy, golden edges.
- Mix the dry ingredients:
- Whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl until everything is evenly distributed.
- Combine the wet ingredients:
- In a separate bowl, whisk the milk, eggs, and melted butter until smooth and fully blended.
- Fold it all together:
- Make a well in the center of the dry ingredients, pour in the wet mixture, and gently fold until just combined. A few lumps are fine—overmixing makes the bread tough.
- Prep 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. You'll hear it sizzle.
- Pour and smooth:
- Pour the batter into the hot skillet and gently smooth the top with a spatula.
- Bake until golden:
- Slide it into the oven and bake for 18 to 20 minutes, until the top is golden brown and a toothpick comes out clean from the center.
- Make the honey butter glaze:
- While the cornbread bakes, melt the butter and honey together in a small saucepan or microwave, stirring until smooth.
- Glaze and serve:
- The moment the cornbread comes out of the oven, brush the honey butter generously over the top. Let it cool just long enough to slice, then serve it warm.
Save One winter evening I served this alongside a pot of white bean soup, and my neighbor sat at the table longer than usual, scraping honey butter off her plate with the last corner of cornbread. She didn't say much, but she took the recipe home on a folded napkin. That's when I realized this bread doesn't need a special occasion—it makes any meal feel like one.
How to Store and Reheat
Wrap leftover cornbread tightly in foil or plastic wrap and keep it at room temperature for up to two days, or refrigerate it for up to five. To bring back that fresh-baked warmth, wrap a slice in a damp paper towel and microwave it for fifteen seconds, or reheat the whole thing in a 350°F oven for ten minutes.
Ways to Make It Your Own
Stir a cup of fresh or frozen corn kernels into the batter for bursts of sweetness, or fold in half a cup of shredded cheddar for a savory twist. If you like a little heat, add a diced jalapeño or a pinch of cayenne. Swap the whole milk for buttermilk to give the crumb a subtle tang that pairs beautifully with barbecue.
What to Serve It With
This cornbread was made for mopping up chili, sitting beside pulled pork, or soaking up the last drops of a hearty soup. It also shines at breakfast, split and toasted with butter and jam, or crumbled over a bowl of greens dressed with hot bacon vinaigrette.
- Serve it warm with extra honey butter on the side for dipping.
- Pair it with smoky baked beans or a slow-cooked pot of greens.
- Crumble leftovers into cornbread stuffing or use them as a base for cornbread croutons.
Save This cornbread has earned its place at my table, and I hope it finds a home at yours. There's something honest and comforting about a recipe this simple that delivers every single time.
Recipe FAQ
- → What kind of skillet is best for this cornbread?
A 10-inch oven-safe skillet, preferably cast iron, works best to ensure even baking and a crisp edge.
- → Can I substitute buttermilk for regular milk?
Yes, using buttermilk adds a tangier flavor and slightly tenderizes the crumb.
- → How do I make the honey butter glaze?
Melt unsalted butter and honey together and brush the warm glaze over the cornbread immediately after baking.
- → Can I add ingredients to customize the cornbread?
Absolutely. Try adding corn kernels or shredded cheddar to the batter for extra flavor and texture.
- → What's the best way to serve this cornbread?
Serve warm with an extra side of honey butter, pairing well with hearty soups or barbecue dishes.