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Cornbread is a cherished staple of Southern cuisine, renowned for its warm, comforting qualities and versatile nature. This rustic bread, with its golden crust and tender crumb, has graced tables across the South for generations, often accompanying hearty meals, barbecues, and family gatherings. If you’re looking to elevate your cornbread experience, this Honey Butter Skillet Cornbread recipe offers a delightful twist. With the addition of sweet honey butter, this dish transforms a traditional favorite into an indulgent treat that’s sure to impress friends and family alike.

Honey Butter Skillet Cornbread

Discover the ultimate comfort food with this Honey Butter Skillet Cornbread recipe! Perfectly blending the sweet richness of honey butter with the savory heartiness of Southern-style cornbread, this dish is a must-try for any gathering. Easy to make and incredibly versatile, it pairs beautifully with BBQ, soups, and more. Elevate your meals and delight your loved ones with this irresistible twist on a classic favorite! Perfect for any occasion.
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

¼ cup granulated sugar

½ cup whole milk

½ cup buttermilk

2 large eggs

¼ cup unsalted butter, melted

¼ cup honey

1 cup corn kernels (fresh, frozen, or canned)

Optional: 1 jalapeño, finely chopped (for a spicy kick)

Instructions
 

Preheat the skillet: Place a 10-inch cast iron skillet in the oven and preheat to 425°F (220°C). Allow the skillet to heat up for about 10-15 minutes.

    Mix dry ingredients: In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar until well combined.

      Combine wet ingredients: In another bowl, whisk together the milk, buttermilk, eggs, melted butter, and honey until smooth.

        Combine mixtures: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; lumps are okay.

          Add the corn: Fold in the corn kernels and jalapeño (if using) until evenly distributed.

            Prepare the skillet: Carefully remove the hot skillet from the oven and add a tablespoon of butter, swirling it around until melted and coated evenly on the bottom and sides.

              Cook the cornbread: Pour the cornbread batter into the hot skillet, smoothing the top with a spatula. Return the skillet to the oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

                Prepare honey butter: While the cornbread bakes, mix together ½ cup softened butter with ¼ cup honey in a small bowl until well combined and fluffy.

                  Serve: Once the cornbread is done, remove it from the oven and let it cool for a few minutes. Cut into wedges and serve warm with the honey butter on the side.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 8