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Homemade Honey Butter Skillet Cornbread for Fall

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This homemade honey butter skillet cornbread features a crispy, caramelized crust from a preheated cast iron skillet and a tender, honey-sweetened interior. Brushed with luscious honey butter while warm, it’s the perfect fall side dish for chili, soup, or any cozy dinner.

Ingredients

Scale
  • 1 cup yellow cornmeal (preferably stone-ground)
  • 1 cup all-purpose flour (spooned and leveled)
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk (room temperature)
  • 2 large eggs (room temperature)
  • 1/4 cup unsalted butter, melted (plus extra for the skillet)
  • 3 tablespoons honey (good quality)
  • 1/2 cup unsalted butter, softened (for honey butter)
  • 3 tablespoons honey (for honey butter)
  • Pinch of flaky sea salt (for honey butter)

Instructions

  1. Preheat your oven to 400°F (200°C). Place your cast iron skillet inside the oven while it preheats.
  2. Make the honey butter: In a small bowl, combine 1/2 cup softened unsalted butter, 3 tablespoons honey, and a pinch of flaky sea salt. Mix with a fork until smooth and creamy. Set aside at room temperature.
  3. Mix the dry ingredients: In a large bowl, whisk together 1 cup cornmeal, 1 cup flour, 1/3 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
  4. Mix the wet ingredients: In a separate medium bowl, whisk together 1 cup buttermilk, 2 large eggs, 1/4 cup melted butter, and 3 tablespoons honey until smooth and slightly frothy.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently, stirring just until the flour disappears (about 10 to 12 strokes). A few small lumps are fine.
  6. Prepare the skillet: Carefully remove the hot skillet from the oven using oven mitts. Add about 1 tablespoon of butter to the skillet and swirl until melted and coating the bottom and sides.
  7. Pour the batter: Immediately pour the batter into the hot skillet. It should sizzle. Use a spatula to spread evenly if needed.
  8. Bake: Place the skillet back in 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.
  9. Brush with honey butter: Let the cornbread cool in the skillet for about 5 minutes. Then, using a pastry brush, generously brush the top with all of the honey butter.
  10. Slice and serve: Cut into wedges directly in the skillet. Serve warm with extra honey butter on the side if desired.

Notes

Do not skip preheating the skillet for the best crust. Let eggs and buttermilk come to room temperature. Measure flour correctly by spooning and leveling. Do not overmix the batter. Start checking for doneness at 18 minutes. For a buttermilk substitute, add 1 tablespoon lemon juice or white vinegar to 1 cup milk and let sit for 5 minutes.

Nutrition

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

Find it online: https://milaspoon.com/homemade-honey-butter-skillet-cornbread-for-fall/