This golden, buttery skillet cornbread is moist, slightly sweet, and packed with rich flavor thanks to browned butter and honey. Baked in a cast iron skillet, it forms a deliciously crisp edge with a tender crumb inside perfect as a side for chili, soups, or holiday feasts.

Ingredients

½ cup (1 stick) unsalted butter
1 cup all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon fine sea salt
2 large eggs
⅓ cup honey
1 cup buttermilk, at room temperature

Instructions

1. Preheat Oven and Prepare Skillet

Preheat your oven to 400°F (204°C). Place the butter into a 9- or 10-inch cast iron skillet and set the skillet in the oven to allow the butter to melt.

2. Brown the Butter

As the butter melts, keep an eye on it — allow it to simmer and lightly brown, developing a toasty, nutty aroma. This should take just a few minutes. Once browned, carefully remove the skillet from the oven using an oven mitt. Swirl the butter to coat the sides of the skillet. Pour the browned butter into a bowl and set aside.

Tip: You can pour the browned butter directly into the batter later if you’re ready for that step.

3. Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt until evenly combined.

4. Mix Wet Ingredients

In a separate small bowl, whisk together the eggs and honey. Then add the buttermilk and whisk until fully blended.

5. Combine Batter

Make a well in the center of the dry ingredients. Pour the buttermilk mixture into the well, and gently whisk until just combined. Add the browned butter and fold it in gently — do not overmix.

6. Bake

Pour the batter into the hot, buttered cast iron skillet. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool and Serve

Transfer the skillet to a wire rack and let the cornbread cool for at least 10 minutes before slicing and serving.

Why You’ll Love This Recipe

Deep flavor from the browned butter and honey
Crispy edges from the cast iron skillet
Moist and fluffy interior with the perfect balance of sweet and savory
One-bowl easy – simple ingredients, minimal cleanup
Great for gatherings and makes an excellent side for nearly any meal

Tips

Use room-temperature buttermilk for a lighter texture.
Watch the butter closely while browning to avoid burning.
Don’t overmix the batter to keep your cornbread tender.
For even baking, let the skillet heat up with the oven while the butter melts.
Slice using a serrated knife for clean edges.

Variations and Substitutions

Sweetener Swap: Substitute maple syrup or agave for honey.
Add-ins: Mix in ½ cup shredded cheddar, chopped jalapeños, or corn kernels for extra flavor.
Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Dairy-Free: Use plant-based butter and dairy-free buttermilk (like almond milk + lemon juice).
No Cast Iron? Use an 8×8-inch baking dish, but note the edges won’t be as crispy.

FAQs

Can I make cornbread ahead of time?
Yes! Store cooled cornbread tightly wrapped at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in the oven to restore the texture.

How do I make buttermilk if I don’t have any?
Mix 1 tablespoon lemon juice or vinegar with 1 cup of milk and let it sit for 5–10 minutes.

Can I freeze cornbread?
Absolutely. Wrap slices individually and freeze for up to 3 months. Reheat in a toaster oven or oven.

Serving

Serve warm slices of cornbread with a pat of butter, a drizzle of honey, or a side of jam. It pairs wonderfully with:

Chili
Stews and soups
BBQ dishes
Holiday meals

Suggestions

Top leftovers with a fried egg for a savory breakfast.
Use crumbled cornbread in stuffing or as a topping for casseroles.
Serve with honey butter or hot pepper jelly for a sweet-spicy combo.
Add a dollop of whipped cream for a dessert-style twist.