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Honey Butter Skillet Cornbread with Crispy Edges

Honey butter skillet cornbread bakes in a preheated cast-iron skillet for golden, crispy edges and a tender center. A warm honey-butter topping adds a sweet finish before you slice it.
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Prep Time 10 minutes
Cook Time 24 minutes
Resting 10 minutes
Total Time 44 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

For the skillet cornbread and honey butter
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 0.25 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk
  • 2 eggs large
  • 0.25 cup honey
  • 1 tbsp honey for the topping
  • 8 tbsp unsalted butter divided: 5 tablespoons melted and slightly cooled for the batter, 1 tablespoon for the skillet, and 2 tablespoons for the topping

Equipment

  • 1 10-inch cast-iron skillet

Method
 

  1. Place a 10-inch cast-iron skillet in the oven and preheat to 400°F.
  2. Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.
  3. Whisk the buttermilk, eggs, and 1/4 cup honey in a medium bowl.
  4. Whisk 5 tablespoons melted butter into the wet mixture.
  5. Pour the wet mixture into the dry ingredients and stir just until combined; a few small lumps are fine.
  6. Carefully remove the hot skillet and add 1 tablespoon butter.
  7. Swirl the butter to coat the bottom and sides of the skillet.
  8. Pour in the batter and bake for 20–24 minutes, until golden, the edges pull away from the skillet, and a toothpick comes out with a few moist crumbs.
  9. Melt the remaining 2 tablespoons butter with 1 tablespoon honey in a small microwave-safe bowl, heating in 10-second bursts and stirring between bursts.
  10. Brush the honey butter over the hot cornbread.
  11. Let the cornbread rest in the skillet for 10 minutes before slicing.

Notes

For crisp edges, add the butter to the skillet as soon as it comes out of the oven. Refrigerate leftovers for up to 3 days or freeze for up to 3 months. For a gluten-free version, use a 1:1 gluten-free baking flour.