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Honey Butter Skillet Cornbread: The Best Easy Fall Recipe

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This honey butter skillet cornbread features perfectly crispy edges and a tender, honey-kissed center. It’s a simple, comforting fall recipe made with pantry staples that comes together in under 10 minutes.

Ingredients

Scale
  • 1 cup yellow cornmeal (stone-ground preferred)
  • 1 cup all-purpose flour (spooned and leveled)
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 cups buttermilk (room temperature)
  • 2 large eggs (room temperature)
  • 1/3 cup unsalted butter (plus 2 tablespoons for the skillet)
  • 3 tablespoons honey (plus extra for drizzling)

Instructions

  1. Preheat your oven to 400°F (200°C). Place your cast iron skillet inside the oven while it preheats.
  2. Melt 1/3 cup of unsalted butter in a small saucepan or microwave-safe bowl. Set aside to cool slightly.
  3. In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt.
  4. In a separate bowl or large liquid measuring cup, whisk together 1 1/4 cups buttermilk, 2 large eggs, the melted butter, and 3 tablespoons honey until smooth.
  5. Pour the wet mixture into the dry ingredients. Stir gently with a spatula just until the flour disappears. A few small lumps are fine.
  6. Carefully remove the hot skillet from the oven. Add the remaining 2 tablespoons of butter and swirl until melted and coating the bottom and sides.
  7. Pour the batter into the hot skillet. It should sizzle around the edges.
  8. Bake for 18-22 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. As soon as the cornbread comes out of the oven, drizzle 1-2 tablespoons of honey over the top. Let it sit in the skillet for 5 minutes, then slice and serve warm.

Notes

For extra buttery flavor, brush the top with melted butter after the honey drizzle. Use a serrated knife to slice for cleaner cuts. If you don’t have buttermilk, add 1 tablespoon lemon juice or white vinegar to regular milk to make 1 1/4 cups, let sit 5 minutes.

Nutrition

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

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