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Perfect Honey Butter Skillet Cornbread for Easy Fall Dinners

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This honey butter skillet cornbread is the ultimate side for fall dinners, featuring a tender, moist crumb with a crackled top and pools of sweet, buttery goodness. A secret technique of poking holes and letting the honey butter seep in makes it irresistibly delicious.

Ingredients

Scale
  • 1 cup (160g) yellow cornmeal (medium-grind)
  • 1 cup (125g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 cup (240ml) buttermilk, room temperature
  • 2 large eggs, room temperature
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 1/4 cup (85g) honey, plus more for serving
  • For the Honey Butter Topping:
  • 1/4 cup (56g) unsalted butter, softened
  • 2 tablespoons (40g) honey
  • Pinch of flaky sea salt

Instructions

  1. Preheat the oven to 425°F (220°C). Place a 10-inch cast iron skillet in the cold oven while it preheats.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together buttermilk, eggs, melted butter, and 1/4 cup honey until smooth.
  4. Pour the wet ingredients into the dry ingredients. Fold with a rubber spatula until just combined; do not overmix. A few lumps are fine.
  5. Carefully remove the hot skillet from the oven. Pour the batter into the skillet; it should sizzle. Spread evenly.
  6. Bake for 18-22 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: In a small bowl, mash together softened butter and 2 tablespoons honey with a fork until smooth. Set aside.
  8. When the cornbread is done, let it rest in the skillet for exactly 5 minutes. Then, poke holes all over the top with a skewer or toothpick, about 1 inch deep.
  9. Drop spoonfuls of the honey butter mixture over the warm cornbread. Gently spread it around, letting it seep into the holes. Sprinkle with flaky sea salt.
  10. Let sit for 2-3 minutes for the butter to absorb. Slice into wedges and serve warm with extra honey on the side.

Notes

The hot skillet is crucial for a crispy crust. Do not overmix the batter. Let the cornbread rest for 5 minutes before poking holes and adding the honey butter. For a crispier top, bake on the top rack for the last 2-3 minutes. Buttermilk and eggs should be at room temperature for best results.

Nutrition

Keywords: honey butter cornbread, skillet cornbread, fall dinner side, easy cornbread recipe, homemade cornbread

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