Honey Butter Cornbread
Golden, buttery, and dripping with honey, y’all! 🌽 This Honey Butter Cornbread bakes in a cast iron skillet for those crispy edges, and it’s fall comfort in a skillet.
The batter is quick: whisk the dry ingredients in one bowl, whisk the buttermilk, eggs and melted butter in another, and stir them together just until combined. While it bakes, you mash up a simple honey butter to slather on top.
It serves 9, and it’s the perfect sidekick for soup, chili, or your Thanksgiving spread.
Why You’ll Love It
- Crispy edges. Baking in a cast iron skillet gives you those golden, crunchy edges.
- Homemade honey butter. Just butter, honey and a pinch of salt mashed together.
- Quick to make. Two bowls, one skillet, and about 20 to 25 minutes in the oven.
- Moist and tender. Buttermilk and melted butter keep it soft inside.
- Goes with everything. Soup, chili, pot roast, or the holiday table.
Ingredients You’ll Need
- Yellow cornmeal and flour: Equal parts for a cornbread that’s tender, not crumbly.
- Sugar, baking powder and salt: A little sweetness and a good rise.
- Buttermilk, eggs and melted butter: The wet ingredients that make it rich and moist.
- Honey butter: Softened butter, honey and a pinch of salt, mashed together for serving.
You’ll find the exact amounts and steps in the printable recipe card below.
How to Make It
Heat the oven and grease your cast iron skillet (or an 8×8-inch pan). In one bowl, whisk the cornmeal, flour, sugar, baking powder and salt. In another, whisk the buttermilk, eggs and melted butter, then pour it into the dry ingredients and stir just until it comes together. Pour the batter into the skillet and bake until it’s golden and a tester comes out clean. While it bakes, mash the softened butter, honey and a pinch of salt together. Serve the cornbread warm with a big swipe of honey butter.
Tips for the Best Honey Butter Cornbread
- Use cast iron if you can. A 9-inch cast iron skillet gives the crispiest edges. No skillet? An 8×8-inch pan works too.
- Don’t overmix. Stir the wet and dry ingredients just until combined.
- Test for doneness. It’s ready when it’s golden and a tester comes out clean.
- Serve it warm. Slather on the honey butter while the cornbread is still warm.
Save this for soup season. It’s the perfect sidekick! 🍂
Honey Butter Cornbread
Ingredients
Equipment
Method
- Preheat the oven to 400°F. Grease a 9-inch cast iron skillet (or an 8×8-inch pan).
- Whisk the cornmeal, flour, sugar, baking powder, and salt.
- Whisk the buttermilk, eggs, and melted butter; pour into the dry ingredients and stir just until combined.
- Pour into the skillet and bake 20 to 25 minutes, until golden and a tester comes out clean.
- Mash the honey butter ingredients together. Serve the cornbread warm with honey butter.
Notes
- No cast iron skillet? Use an 8×8-inch pan.
- Save this for soup season. It’s the perfect sidekick!
