Description
This Honey Skillet Cornbread recipe delivers a moist, sweet, and golden brown cornbread perfect for any meal. Made with honey, buttermilk, cornmeal, and fresh or frozen corn, it’s baked in a hot ovenproof skillet to achieve a crispy crust and tender center. Serve warm with butter, honey butter, or jam for a comforting Southern classic.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (8 Tbsp; 113g)
- 1/3 cup honey (113g)
- 1 large egg, at room temperature
- 1 cup buttermilk, at room temperature (240ml)
Dry Ingredients
- 1 cup cornmeal (120g)
- 1 cup all-purpose flour, spooned & leveled (125g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
Add-ins
- 1 cup corn (fresh, frozen, or canned) (175g)
Instructions
- Melt Butter: While constantly whisking, melt the butter over low heat in your 9- to 10-inch ovenproof skillet. Once melted, pour the butter into a medium bowl and let it cool for 5 to 10 minutes.
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the cornbread.
- Mix Wet Ingredients: Whisk the honey, egg, and buttermilk into the cooled melted butter until well combined. Set this mixture aside.
- Combine Dry Ingredients: In a larger bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt thoroughly.
- Combine Wet and Dry: Pour the wet ingredients into the dry, whisk until just combined. Then gently fold in the corn, being careful not to over-mix to keep the cornbread tender.
- Heat Skillet if Needed: Make sure the skillet is still hot from melting butter. If it has cooled down, warm it on the stove over low heat for a minute or two before adding the batter.
- Pour Batter and Bake: Pour the batter into the hot skillet and place it in the preheated oven. Bake for 20 minutes, or until the edges and top turn golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cornbread cool for a few minutes before slicing. Serve warm with additional butter, honey, honey butter, or jam. Store leftovers tightly wrapped at room temperature for up to 1 week.
Notes
- Freezing Instructions: Freeze baked cornbread for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave or bake at 300°F (149°C) for 10 minutes to enjoy later.
- Buttermilk Substitute: If you don’t have buttermilk, mix 2 teaspoons of lemon juice or white vinegar with whole milk to make 1 cup. Stir and let sit for 5 minutes before use.
- Corn Usage: Thaw and drain frozen corn well before adding. Drain canned corn thoroughly to avoid extra moisture in the batter.
- Use a 9- to 10-inch oven-safe skillet to achieve the perfect crust and even baking.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of recipe)
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 250 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
