The Best Honey Skillet Cornbread Recipe

This is the Best Honey Skillet cornbread recipe you will find! Made with easy ingredients it is the perfect side dish or snack for anytime!

What is skillet cornbread?

Skillet cornbread is an easy to make cornbread that uses a cast-iron skillet to bake the bread in. The result is a slightly sweet, tender, and moist cornbread with a golden crust.

The ingredients for this honey skillet cornbread are simple:

• 8 tablespoon butter, unsalted and melted
• 1 cup buttermilk
• 1/2 cup white sugar
• 2 eggs. room temperature
• 1 cup All-purpose flour
• 1 cup corn meal, fine crumb
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoon honey

Where is a good place to serve this honey skillet buttermilk cornbread?

This honey skillet cornbread is great to serve as a side dish with any meal. It also pairs wonderfully with soups and stews. You can also enjoy it as a snack or dessert with a dollop of butter and drizzle of honey or jam. The possibilities are endless!

What do you serve with this cornbread?

This cornbread is perfect on its own with a dollop of butter, or served alongside any savory dish. If you’d like to serve it as a dessert, adding some fresh fruit and ice cream makes for a delicious treat! You could also accompany it with a glass of cold milk or hot coffee.

What is the most popular type of cornbread?

The most popular cornbread is a skillet cornbread made with buttermilk and honey. The key to this recipe is using a cast-iron skillet to get that perfect golden crust on the outside and moist, tender crumb on the inside. This honey skillet cornbread has been perfected over generations and is sure to be a crowd pleaser.

Can this cornbread be made vegan?

Yes, absolutely! To make a vegan version of this honey skillet cornbread, you can use plant-based alternatives to the dairy and egg ingredients such as almond milk or coconut yogurt as a substitute for buttermilk, and vegetable oil instead of butter.

How do you store leftovers?

The best way to store leftovers of this Honey Skillet Cornbread is to wrap it tightly in aluminum foil or plastic wrap and place it in the refrigerator. It will stay fresh for up to 5 days. If you would like, you can also freeze the cornbread and thaw when ready to eat.

Can you freeze this honey skillet cornbread?

Yes, you can freeze this cornbread and thaw when ready to eat. To freeze, wrap the cooled cornbread tightly in aluminum foil or plastic wrap, label it with date made, and place in freezer for up to 3 months. When ready to eat, allow the cornbread to thaw at room temperature or overnight in the refrigerator.

Can you reheat this honey skillet cornbread?

Yes, you can easily reheat this honey skillet cornbread. You can either place the unwrapped frozen or refrigerated cornbread in a 350-degree oven for 15 minutes or until heated through. If using a microwave, place the cornbread on a plate or shallow bowl and heat for 15 seconds at a time, checking for desired temperature.

Yield: 6-8 servings

The Best Honey Skillet Cornbread Recipe

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

This delicious skillet honey buttermilk cornbread is so good and easy to make for a snack or side dish.

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Ingredients

• 8 tablespoon butter, unsalted and melted
• 1 cup buttermilk
• 1/2 cup white sugar
• 2 eggs. room temperature
• 1 cup All-purpose flour
• 1 cup corn meal, fine crumb
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoon honey

Instructions

1. In a bowl, combine buttermilk and corn meal. Stir well and set aside for 15 minutes.
2. Preheat the oven to 350F, place rack in the middle. Add butter to cast iron skillet and melt in oven while preheating; keeping an eye on it as not to allow it to burn.
3. In a large bowl whisk together eggs, sugar and honey.
4. In another bowl whisk together the flour, baking soda, baking powder and salt.
5. Pour the cornmeal mixture into the egg mixture and stir with a large spoon or spatula.
6. Once combined, add in the flour mixture and stir just until combined. You don’t want to over mix, as it will cause your cornbread to be tough.
7. Acting quickly to retain heat, remove skillet and melted butter from the oven. Pour the mixture into cast iron skillet and bake for 28-35 minutes or until a toothpick inserted in the center comes out clean.
8. Remove from the oven and place on a cooling rack.
9. Store in an airtight container.

Notes

By starting this cornbread cooking in a hot cast iron skillet with melted butter, this insures a nice crispy brown crust on the bottom. 

To keep from having lumps in your flour and eliminate the need to overmix, it’s recommended to sift your flour when combining with baking soda, baking powder and salt.

You can feel free to brush on melted butter and drizzle honey over top when cornbread comes out of oven, if desired.

In order to get your eggs to room temperature quickly, you can put them into a drinking glass of warm water. They will have reached your desired temperature by the time you are ready to use them. 

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 454Total Fat 18gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 7gCholesterol 104mgSodium 506mgCarbohydrates 68gFiber 2gSugar 36gProtein 7g

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