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Golden Honey Butter Skillet Cornbread: The Best Easy Recipe

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This golden honey butter skillet cornbread features a deep golden crust, a tender interior, and a sticky-sweet honey butter glaze that soaks into every bite. It’s the perfect side dish for any meal, from chili to holiday dinners.

Ingredients

Scale
  • 1 cup yellow cornmeal (medium grind)
  • 1 cup all-purpose flour (spooned and leveled)
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup buttermilk (full-fat)
  • 1/3 cup whole milk
  • 2 large eggs (room temperature)
  • 1/4 cup unsalted butter (melted and slightly cooled)
  • 2 tablespoons honey (for batter)
  • 3 tablespoons unsalted butter (for glaze, melted)
  • 2 tablespoons honey (for glaze)
  • Pinch of flaky sea salt (optional, for glaze)

Instructions

  1. Preheat your oven to 425°F (220°C). Place a 10-inch cast iron skillet in the oven to heat for at least 15 minutes. Add 1 tablespoon of butter to the skillet to melt and sizzle.
  2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Break up any lumps.
  3. In a medium bowl, whisk together the buttermilk, whole milk, eggs, melted butter, and honey until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined. A few lumps are fine; do not overmix.
  5. Carefully remove the hot skillet from the oven. Swirl the melted butter to coat the bottom and sides. Pour the batter into the skillet; it should sizzle. Spread evenly with a spoon or spatula.
  6. Return the skillet to the oven and bake for 18 to 22 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. While the cornbread bakes, make the honey butter glaze: melt 3 tablespoons of butter, then whisk in 2 tablespoons of honey and a pinch of flaky sea salt.
  8. As soon as the cornbread comes out of the oven, brush the entire top with half the honey butter glaze. Let it soak in for 2 minutes, then brush on the remaining glaze.
  9. Let the cornbread cool in the skillet for 10 minutes before slicing into wedges. Serve warm.

Notes

Preheating the skillet is essential for a crispy crust. Use room temperature buttermilk to prevent the melted butter from seizing. Check baking powder freshness by testing it in hot water. Brush the glaze twice for the best sticky-sweet finish. Let the cornbread rest for 10 minutes before slicing to prevent crumbling.

Nutrition

Keywords: cornbread, skillet cornbread, honey butter, cast iron, easy cornbread, golden cornbread, honey butter glaze

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