Honey Skillet Cornbread

Honey Skillet Cornbread

Servings: 12


  • ½ cup plus 2 tablespoons butter, divided
  • ⅓ cup plus 1 tablespoon honey, divided
  • ¼ cup sugar
  • 1 egg
  • 1 cup buttermilk
  • 1 cup cornmeal
  • 1 cup flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup corn

Place an empty 9 to 10 inch cast iron skillet in the oven and preheat oven to 375 degrees F.

Melt ½ cup of butter in a large bowl. Add the ⅓ cup honey, sugar, egg and buttermilk in a large bowl. Add the cornmeal, flour, baking powder and salt and stir until just combined. Stir in the corn.

Carefully remove the hot skillet from the oven and add 1 tablespoon of butter. Let it melt and use a brush to grease the entire pan. Pour the batter into the greased skillet and bake for 20 to 25 minutes, or until golden brown and set in the center.

Add the remaining 1 tablespoon of butter and tablespoon of honey to a small microwave-safe bowl. Microwave for 15 to 20 seconds then stir until smooth. Drizzle over the cornbread and serve warm.

Tip: To make your own buttermilk, add 1 tablespoon of white vinegar to a liquid measuring cup and then add enough milk to make 1 cup total.