Save I used to think cornbread was just a side dish until I pulled my first skillet version out of the oven on a rainy Tuesday. The edges were crisp, the center soft, and when I brushed that honey butter over the top, the whole kitchen smelled like a hug. My neighbor knocked on the door twenty minutes later asking what I was baking. I handed her a wedge still warm from the pan, and she closed her eyes mid-bite.
The first time I made this for a potluck, I almost left it at home because it seemed too plain. But after the first person tried it, three others circled back for seconds before I even sat down. One friend texted me the next morning asking for the recipe. Now I keep a cast iron skillet on my stovetop just in case the craving hits.
Ingredients
- Yellow cornmeal: This is what gives cornbread its signature texture and slightly sweet, earthy flavor, go for medium grind if you can find it.
- All-purpose flour: Balances the cornmeal so the crumb stays tender instead of crumbly, don't skip it or you'll end up with grit instead of bread.
- Granulated sugar: Just enough to bring out the corn's natural sweetness without making it taste like cake.
- Baking powder and baking soda: The dream team that makes this rise beautifully in a hot oven, giving you that fluffy center.
- Fine sea salt: Enhances every other flavor and keeps the sweetness in check.
- Whole milk: Creates a moist, rich crumb, buttermilk works too if you want a little tang.
- Eggs: They bind everything together and add structure, room temperature eggs mix in more smoothly.
- Melted unsalted butter: For the batter and the skillet, it adds richness and helps create those golden, crispy edges.
- Honey: The secret weapon in the glaze, it caramelizes slightly on top and makes every bite irresistible.
Instructions
- Preheat and Prep the Skillet:
- Set your oven to 400°F and toss your cast iron skillet inside while it heats. This step is non-negotiable, the hot skillet is what creates that signature sizzle and crust when the batter hits it.
- Mix the Dry Ingredients:
- Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a big bowl until everything looks evenly blended. No lumps allowed here.
- Combine the Wet Ingredients:
- In another bowl, whisk milk, eggs, and melted butter until smooth and slightly frothy. The butter should be warm but not scorching or it'll scramble the eggs.
- Fold It Together:
- Make a well in the center of your dry mix, pour in the wet ingredients, and gently fold with a spatula just until combined. A few lumps are fine, overmixing kills the fluff.
- Butter the Hot Skillet:
- Carefully pull that screaming hot skillet out of the oven, drop in a knob of butter, and swirl it around to coat every inch. You'll hear it sizzle, that's the sound of magic starting.
- Pour and Smooth:
- Pour the batter into the skillet and use the back of a spoon to even out the top. Work quickly so the skillet stays hot.
- Bake Until Golden:
- Slide it into the oven for 18 to 20 minutes, until the top is golden brown and a toothpick poked in the center comes out clean. Your kitchen will smell like a southern bakery.
- Make the Honey Butter Glaze:
- While the cornbread bakes, melt butter and honey together in a small pan or microwave until smooth and glossy. Stir it well so the honey doesn't settle at the bottom.
- Glaze Immediately:
- The second that cornbread comes out of the oven, brush the honey butter all over the top in generous strokes. It'll soak in and create a shiny, sweet crust.
- Cool and Serve:
- Let it sit for a few minutes so you don't burn your mouth, then slice into wedges and serve warm. Don't wait too long or people will start hovering.
Save One winter evening, I made this for a friend who'd had a rough week. We sat at my kitchen table with the skillet between us, tearing off pieces with our hands and not bothering with plates. She didn't say much, but she ate three slices and smiled for the first time in days. Sometimes cornbread is just cornbread, and sometimes it's exactly what someone needs.
Variations Worth Trying
Stir in a cup of fresh or frozen corn kernels for bursts of sweetness and extra texture. I've also folded in shredded cheddar and diced jalapeños when I wanted something with a little kick to serve alongside chili. Once, I swapped half the milk for sour cream and the crumb came out so rich and tangy I almost skipped the glaze.
Storing and Reheating
Leftover cornbread keeps well wrapped in foil at room temperature for a day, or in the fridge for up to three days. To bring it back to life, wrap a slice in a damp paper towel and microwave for fifteen seconds, or warm it in a low oven until the edges crisp up again. I've toasted cold slices in butter on a griddle and they turned into the best breakfast I never planned.
Pairing Suggestions
This cornbread belongs next to a bowl of smoky chili, a plate of barbecue ribs, or a hearty pot of white bean soup. I've served it at brunches with scrambled eggs and honey on the side, and it disappeared before the coffee was gone.
- Brush with extra honey butter and serve it warm as a dessert-like side.
- Crumble leftovers over a salad for a sweet, crunchy topping.
- Use day-old cornbread to make the best stuffing you've ever tasted.
Save This cornbread has become my go-to for last-minute dinners and planned gatherings alike. It's proof that simple ingredients and a hot skillet can turn into something people remember long after the meal is over.
Recipe FAQs
- → What makes this skillet cornbread tender?
The combination of cornmeal and all-purpose flour along with buttermilk or whole milk creates a moist, tender crumb while baking in a hot skillet ensures a crisp outside.
- → How does the honey butter glaze enhance the dish?
Brushed warm over the baked cornbread, the honey butter glaze adds a sweet and creamy layer that complements the lightly savory base for a delicious balance.
- → Can I substitute ingredients for dietary needs?
Yes, using buttermilk provides a tangy flavor, and alternative milks or gluten-free flours can be used, though results may vary in texture.
- → Is it necessary to preheat the skillet?
Preheating the skillet ensures the batter begins cooking immediately on contact, creating a nice crust and preventing sticking.
- → Can I add mix-ins to the batter?
Adding corn kernels or shredded cheddar is encouraged for added flavor and texture, making the dish even more satisfying.