Quick Skillet Cornbread Honey (Printable)

Golden skillet cornbread with a sweet honey butter glaze, perfect as a flavorful side.

# What You’ll 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 sea salt

→ Wet Ingredients

07 - 1 cup whole milk or buttermilk
08 - 2 large eggs
09 - 1/4 cup melted unsalted butter, plus extra for skillet

→ Honey Butter Glaze

10 - 3 tablespoons unsalted butter
11 - 2 tablespoons honey

# Directions:

01 - Preheat oven to 400°F. Place a 10-inch oven-safe skillet in the oven 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 blended.
04 - Create a well in dry ingredients. Pour in wet mixture and fold gently until just combined without overmixing.
05 - Remove hot skillet carefully. Add a small pat of butter and swirl to coat bottom and sides.
06 - Pour batter into skillet and smooth surface evenly.
07 - Bake for 18 to 20 minutes until golden and a toothpick inserted in center comes out clean.
08 - While baking, melt butter and honey together in a small saucepan or microwave.
09 - After baking, brush honey butter glaze generously over the warm cornbread.
10 - Allow cornbread to cool slightly before slicing and serving warm.

# Expert Hints:

01 -
  • It comes together in one bowl and bakes in twenty minutes, no waiting for dough to rise or pans to cool.
  • The hot skillet gives you crispy edges and a soft, tender center that store-bought mixes never manage.
  • That honey butter glaze soaks into every crack and turns simple cornbread into something people ask for by name.
02 -
  • Do not skip heating the skillet in the oven—cold cast iron will give you a pale, soggy bottom instead of that signature crust.
  • Stop folding the batter as soon as the flour disappears; overworking it will turn your cornbread dense and dry.
  • Brush the glaze on while the bread is still hot so it soaks in instead of sitting on the surface.
03 -
  • Use a well-seasoned cast iron skillet for the best crust, and never wash it with soap after—just wipe it clean while it's still warm.
  • If you don't have buttermilk, stir a tablespoon of vinegar or lemon juice into regular milk and let it sit for five minutes before using.
  • For an extra-glossy top, brush on a second layer of honey butter just before serving.
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