Pin It One chilly November evening, I stood at the stove stirring a pot of chili when I realized I had nothing to serve alongside it. My grandmother used to pull warm cornbread from her oven without a second thought, but I'd never attempted it myself. I grabbed cornmeal from the pantry, preheated a cast iron skillet, and within half an hour, golden wedges sat cooling on the counter. The honey butter glaze was an impulse, a drizzle that turned simple into unforgettable.
I made this cornbread for a potluck once, arriving with the skillet still warm and wrapped in a kitchen towel. People tore into it before the main dishes were even set out, fingers sticky with honey butter, asking for the recipe before they'd finished their first piece. It became my signature contribution, the dish friends requested by name whenever we gathered around a table.
Ingredients
- Yellow cornmeal: The foundation of authentic cornbread texture, giving it that signature crumbly bite and golden color.
- All-purpose flour: Balances the cornmeal and creates a tender crumb without making it too dense or gritty.
- Granulated sugar: Just enough sweetness to complement the corn without turning it into cake.
- Baking powder and baking soda: These work together to lift the batter and create a light, airy texture in the short baking time.
- Fine sea salt: Enhances every flavor and balances the sweetness of the glaze.
- Whole milk: Adds richness and moisture, though buttermilk makes it tangier if you prefer that Southern-style bite.
- Large eggs: Bind everything together and contribute to the tender, cake-like structure.
- Melted unsalted butter: Creates moisture and flavor both in the batter and for greasing the hot skillet.
- Honey: The star of the glaze, lending floral sweetness that soaks into the warm crust.
Instructions
- Preheat and Prep the Skillet:
- Set your oven to 400°F and slide a 10-inch cast iron skillet inside while it heats. This step is crucial because the hot skillet will give you those irresistible crispy edges.
- Combine the Dry Ingredients:
- Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly distributed. Make sure there are no clumps hiding in the corners.
- Mix the Wet Ingredients:
- In a separate bowl, whisk milk, eggs, and melted butter until smooth and fully combined. The butter should be warm but not hot enough to scramble the eggs.
- Fold the Batter:
- Create a well in the center of your dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined, leaving a few small lumps—overmixing leads to tough cornbread.
- Grease the Hot Skillet:
- Carefully remove the skillet from the oven using oven mitts and add a small knob of butter, swirling to coat the bottom and sides. You'll hear it sizzle and smell that nutty aroma immediately.
- Pour and Smooth:
- Pour the batter into the hot skillet and use the back of your spatula to smooth the top gently. The edges will start to set almost right away.
- Bake Until Golden:
- Slide the skillet back into the oven and bake for 18 to 20 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. The kitchen will smell like a Southern bakery.
- Make the Honey Butter Glaze:
- While the cornbread bakes, melt 3 tablespoons of butter with 2 tablespoons of honey in a small saucepan over low heat or in the microwave. Stir until completely smooth.
- Glaze Immediately:
- As soon as the cornbread comes out of the oven, brush the honey butter glaze generously over the top. It will soak in slightly and form a shiny, sweet crust.
- Cool and Serve:
- Let the cornbread cool for a few minutes in the skillet before slicing into wedges. Serve warm with extra honey butter on the side if desired.
Pin It The first time I served this to my family, my dad paused mid-bite and said it reminded him of his childhood in Tennessee. He hadn't tasted cornbread like that in decades, he told me, and suddenly the recipe wasn't just mine anymore—it belonged to all of us, a bridge between generations and memories we'd never lived but somehow shared.
Variations to Try
I've stirred fresh corn kernels into the batter in late summer when the farmers market overflows with sweet ears, adding bursts of juicy texture throughout. Shredded cheddar is another favorite addition, melting into pockets of savory richness that work beautifully alongside barbecue or smoky beans. For a spicy kick, fold in diced jalapeños or a pinch of cayenne pepper, balancing heat with the honey glaze's sweetness.
Serving Suggestions
This cornbread shines next to a bowl of chili, soaking up the spiced broth with every bite. I've also served it alongside pulled pork, collard greens, and black-eyed peas for a full Southern spread. On quieter nights, I'll toast leftover slices in butter the next morning and drizzle them with extra honey for a simple, indulgent breakfast.
Storage and Make-Ahead Tips
Leftover cornbread keeps well wrapped in foil at room temperature for up to two days, though it's best enjoyed fresh from the skillet. You can also freeze individual slices in an airtight container for up to three months, reheating them in a low oven to restore that tender crumb. If you want to prep ahead, mix the dry and wet ingredients separately and combine them just before baking for the freshest result.
- Reheat slices in a 350°F oven for 5 minutes to bring back the warmth and texture.
- Double the honey butter glaze recipe and keep extra in the fridge for drizzling over the reheated slices.
- If freezing, let the cornbread cool completely before wrapping to prevent condensation and sogginess.
Pin It There's something deeply satisfying about pulling a skillet of golden cornbread from the oven, the honey butter glaze glistening under the kitchen light. It's a simple pleasure that turns any meal into something worth gathering around.
Recipe FAQs
- → What type of skillet is best for baking this cornbread?
A 10-inch cast iron or oven-safe skillet works best to ensure even cooking and a crispy crust.
- → Can I substitute buttermilk in this cornmeal mix?
Yes, buttermilk can be used to add a tangier flavor and tender crumb to the bread.
- → How do I get the honey butter glaze to stick well?
Brush the warm honey butter glaze over the cornbread immediately after baking to allow it to soak in and add a glossy finish.
- → Can I add extras like cheese or corn kernels?
Feel free to mix in corn kernels or shredded cheddar cheese to customize flavor and texture.
- → What dishes pair well with this skillet cornbread?
This cornbread complements hearty meals like chili, barbecue, or hearty soups and stews.
- → How do I know when the cornbread is done baking?
Bake until the top turns golden brown and a toothpick inserted in the center comes out clean.