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Honey Butter Skillet Cornbread: Easy Fall Recipe

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This honey butter skillet cornbread is the perfect fall side dish. It’s quick and easy, made with simple ingredients, and features a crispy, buttery crust with a tender, moist interior, all topped with a sweet and salty honey butter glaze.

Ingredients

Scale
  • 1 cup yellow cornmeal (medium or fine grind)
  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs (room temperature)
  • 1/3 cup unsalted butter, melted (plus extra for the skillet)
  • 1/4 cup honey
  • 3 tablespoons unsalted butter, melted (for topping)
  • 2 tablespoons honey (for topping)
  • Pinch of flaky sea salt (optional, for topping)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet inside the oven while it preheats.
  2. In a large bowl, whisk together the dry ingredients: 1 cup cornmeal, 1 cup flour, 1/3 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
  3. In a separate bowl or large measuring cup, whisk together the wet ingredients: 1 cup buttermilk, 2 eggs, 1/3 cup melted butter, and 1/4 cup honey until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined (a few lumps are fine).
  5. Carefully remove the hot skillet from the oven. Drop in about 1 tablespoon of butter and swirl to coat the bottom and sides.
  6. Pour the batter into the hot skillet. Smooth the top gently if needed.
  7. Bake for 18 to 22 minutes, until the edges are deep golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. While the cornbread bakes, make the honey butter topping: whisk together 3 tablespoons melted butter and 2 tablespoons honey in a small bowl.
  9. As soon as the cornbread comes out of the oven, poke holes all over the top with a toothpick or skewer. Pour or brush the honey butter mixture evenly over the hot cornbread. Sprinkle with flaky sea salt if desired.
  10. Let the cornbread cool in the skillet for at least 10 minutes before slicing. Serve warm.

Notes

For best results, preheat the skillet in the oven to get a crispy crust. Don’t overmix the batter. Use room temperature ingredients. Check for doneness early (at 18 minutes). Let the cornbread rest for 10 minutes before slicing. The honey butter flavor deepens overnight.

Nutrition

Keywords: honey butter skillet cornbread, easy cornbread recipe, fall cornbread, cast iron cornbread, honey cornbread

Find it online: https://lunafeast.com/honey-butter-skillet-cornbread-easy-fall-recipe/