Skillet Cornbread WITH Honey Butter
- 15m Prep Time
- 17m Cook Time
- 1h 2mReady In
A moist and silky skillet cornbread baked in a cast-iron skillet, served with homemade honey butter. Perfect as a sweet and savory side dish.
Ingredients
- 118 ml unsalted butter at room temperature
- 29.6 ml honey
- 1.23 ml kosher salt
- 237 ml fine cornmeal
- 237 ml all-purpose flour
- 59.1 ml sugar
- 14.8 ml baking powder
- 4.93 ml kosher salt
- 237 ml whole milk
- 2 large eggs
- 88.7 ml unsalted butter melted
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 159 mg
- Iron: 1.19 mg
- Magnesium: 9.09 mg
- Phosphorus: 114 mg
- Potassium: 83.4 mg
- Zinc: 0.42 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml honey
- 1.23 ml kosher salt
- 237 ml fine cornmeal
- 237 ml all-purpose flour
- 59.1 ml sugar
- 14.8 ml baking powder
- 4.93 ml kosher salt
- 237 ml whole milk
- 2 large eggs
Prepare
- 118 ml unsalted butter, at room temperature
- Melt 88.7 ml unsalted butter
Let's Cook
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Step 1.
In a small bowl, use a fork to smash and stir together ½ cup room-temperature unsalted butter, 2 tablespoons honey, and ¼ teaspoon kosher salt until well combined. Cover and refrigerate for at least 30 minutes before using.
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Step 2.
Preheat the oven to 425°F. Grease a 10-inch cast-iron skillet or an 8-inch square baking dish.
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Step 3.
In a large bowl, whisk together 1 cup fine cornmeal, 1 cup all-purpose flour, ¼ cup sugar, 1 tablespoon baking powder, and 1 teaspoon kosher salt.
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Step 4.
In a small bowl, whisk together 1 cup whole milk, 2 large eggs, and 6 tablespoons melted unsalted butter.
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Step 5.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
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Step 6.
Scrape the batter into the prepared skillet or baking dish and spread evenly.
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Step 7.
Bake until the top is lightly golden and a toothpick inserted into the center comes out clean, about 17 minutes. Let cool in the pan for 10 minutes before serving with the honey butter.