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Perfect Honey Butter Skillet Cornbread for Fall

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This honey butter skillet cornbread is the perfect balance between a crispy, buttery crust and a fluffy, tender crumb. Made with simple ingredients and baked in a hot cast iron skillet, it’s a cozy fall side dish that pairs beautifully with chili or soup.

Ingredients

Scale
  • 1 cup yellow cornmeal (medium-grind preferred)
  • 1 cup all-purpose flour (spooned and leveled)
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup buttermilk (room temperature)
  • 2 large eggs (room temperature)
  • 1/4 cup honey (plus extra for drizzling)
  • 1/4 cup unsalted butter, melted (for the batter)
  • 2 tablespoons unsalted butter (for the skillet)
  • For the honey butter topping (optional):
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon honey
  • Flaky sea salt (for finishing)

Instructions

  1. Preheat your oven to 400°F (200°C). Place your cast iron skillet inside the oven while it preheats.
  2. In a large bowl, whisk together the dry ingredients: 1 cup cornmeal, 1 cup flour, 1/4 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Whisk for about 15 seconds.
  3. In a separate bowl or large measuring cup, whisk together the wet ingredients: 1 cup buttermilk, 2 large eggs, 1/4 cup honey, and 1/4 cup melted butter. Whisk until smooth.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until just combined (a few lumps are fine). Do not overmix.
  5. Carefully remove the hot skillet from the oven. Add the 2 tablespoons of butter and swirl until melted and sizzling.
  6. Pour the batter into the hot skillet. It should sizzle. Spread evenly with a spatula.
  7. Bake for 18-22 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let the cornbread cool in the skillet for 5 minutes. Then carefully invert onto a cooling rack or cutting board, or serve directly from the skillet.
  9. While still warm, make the honey butter topping: mix 2 tablespoons softened butter with 1 tablespoon honey until smooth. Spread over the top and sprinkle with flaky sea salt.

Notes

Preheating the skillet is crucial for a crispy crust. Use room temperature eggs and buttermilk for best results. Do not overmix the batter. Let the cornbread rest for 5-10 minutes before slicing. Leftovers can be toasted for extra crispiness.

Nutrition

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

Find it online: https://merrymorsel.com/perfect-honey-butter-skillet-cornbread-for-fall/