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Buttery Skillet Cornbread with Honey

A quick and easy recipe for warm, golden cornbread with a hint of sweetness from honey, perfect as a side for any meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Breakfast, Side Dish
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup Cornmeal
  • 1 cup All-purpose flour Just enough for light texture
  • 1 tbsp Sugar For added sweetness
  • 1 tbsp Baking powder Leavening agent
  • 1 tsp Salt
Wet Ingredients
  • 2 large Eggs Large eggs for binding
  • 1/2 cup Milk Can substitute with buttermilk
  • 1/2 cup Unsalted butter Melted, for richness
  • 1/4 cup Honey Adjust for additional sweetness

Method
 

Preparation
  1. Preheat your cast iron skillet in the oven at 400°F (200°C).
  2. In a bowl, whisk together all dry ingredients: cornmeal, flour, sugar, baking powder, and salt.
  3. In another bowl, mix the wet ingredients: eggs, milk, melted butter, and honey.
  4. Combine the wet and dry ingredients, stirring until just mixed—some lumps are okay.
Cooking
  1. Melt a little more butter in the hot skillet, ensuring it coats the bottom.
  2. Pour the batter into the skillet, spreading it evenly.
  3. Bake in the preheated oven for about 20 minutes or until golden brown.
  4. Remove from the oven, let cool slightly, and drizzle with additional honey before serving.

Notes

Store leftovers in an airtight container for 2-3 days or freeze slices to enjoy later. Experiment with mix-ins like fresh corn, jalapeños, or cheese to customize your cornbread.