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Skillet Cornbread with Honey Butter

Crackly-edged cornbread baked in a hot cast-iron pan, served warm with whipped honey butter.

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Serves 835 min

The reason cast iron matters here: you preheat the pan with butter in it, so the batter hisses as it goes in and seals into a crisp golden crust.

The honey butter takes 90 seconds and turns this into the kind of side that gets remembered.

Ingredients

  • 5 tbsp unsalted butter, divided
  • 1 cup (140 g) fine yellow cornmeal
  • 1 cup (125 g) all-purpose flour
  • 3 tbsp granulated sugar
  • 2 tsp baking powder
  • ¾ tsp kosher salt
  • 1 cup (240 ml) buttermilk
  • 2 large eggs
  • For the honey butter: 6 tbsp soft butter, 2 tbsp honey, pinch of salt

Steps

  1. 1Place a 10-inch cast-iron skillet in the oven and heat to 425°F (220°C).
  2. 2Whisk the cornmeal, flour, sugar, baking powder, and salt in a large bowl.
  3. 3In another bowl, whisk the buttermilk, eggs, and 3 tablespoons of melted butter.
  4. 4Pour wet into dry and stir just to combine.
  5. 5Carefully take the hot skillet out. Drop in the remaining 2 tablespoons butter and swirl. Pour in the batter, it should sizzle. Smooth the top.
  6. 6Bake 18 to 22 minutes, until the top is golden and a toothpick comes out clean. Rest 5 minutes before cutting.
  7. 7Whip the honey butter ingredients with a fork until light. Slather on warm cornbread.

Notes

Wrap leftovers tightly and reheat slices in a dry skillet, better than the microwave by a mile.

Updated May 2026

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