Quick Skillet Cornbread Honey (Print Version)

Golden skillet cornbread with a luscious honey butter glaze, offering a tender, sweet side for meals.

# What You Need:

→ Dry Ingredients

01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon baking soda
06 - 3/4 teaspoon fine sea salt

→ Wet Ingredients

07 - 1 cup whole milk or buttermilk
08 - 2 large eggs
09 - 1/4 cup melted unsalted butter, plus additional for skillet

→ Honey Butter Glaze

10 - 3 tablespoons unsalted butter
11 - 2 tablespoons honey

# How-To Steps:

01 - Set oven to 400°F and place a 10-inch oven-safe skillet inside to heat.
02 - Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.
03 - In a separate bowl, whisk whole milk, eggs, and melted butter until combined.
04 - Create a well in the dry mixture, pour in the wet ingredients, and gently fold to just combine without overmixing.
05 - Remove hot skillet carefully; add a knob of butter and swirl to coat bottom and sides.
06 - Pour batter into the prepared skillet and smooth the surface evenly.
07 - Bake for 18 to 20 minutes until golden and a toothpick inserted in center comes out clean.
08 - Melt 3 tablespoons butter with 2 tablespoons honey in a small saucepan or microwave.
09 - Brush honey butter glaze generously over the warm cornbread immediately after baking.
10 - Allow to cool slightly before slicing; serve warm.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, making it ideal for weeknight dinners or last-minute gatherings.
  • The hot skillet creates crispy, buttery edges that contrast beautifully with the tender crumb inside.
  • The honey butter glaze adds a subtle sweetness that pairs perfectly with savory dishes like chili, barbecue, or roasted vegetables.
02 -
  • Do not skip preheating the skillet in the oven—this is what creates the crispy, buttery crust that makes skillet cornbread special.
  • Overmixing the batter will result in dense, tough cornbread, so fold gently and stop as soon as the flour disappears.
  • Brush the glaze on while the cornbread is piping hot so it absorbs into the surface instead of just sitting on top.
03 -
  • Use a well-seasoned cast iron skillet for the best crust and even heat distribution—it makes all the difference.
  • Let the melted butter cool slightly before adding it to the eggs and milk to avoid scrambling them accidentally.
  • Brush a second layer of honey butter glaze on each slice just before serving for an extra touch of indulgence.
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