Quick Skillet Cornbread Honey (Printable)

Golden skillet cornbread baked with a smooth honey butter glaze for a sweet, tender side dish.

# What You Need:

→ Dry Ingredients

01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon baking soda
06 - 3/4 teaspoon fine sea salt

→ Wet Ingredients

07 - 1 cup whole milk or buttermilk
08 - 2 large eggs
09 - 1/4 cup melted unsalted butter, plus more for skillet

→ Honey Butter Glaze

10 - 3 tablespoons unsalted butter
11 - 2 tablespoons honey

# How-To Steps:

01 - Preheat oven to 400°F and place a 10-inch oven-safe skillet inside while heating.
02 - Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in a large bowl.
03 - In a separate bowl, whisk milk, eggs, and melted butter until fully blended.
04 - Create a well in dry mix, pour wet mixture inside and gently fold until just combined without overmixing.
05 - Remove hot skillet from oven, add butter knob and swirl to coat bottom and sides.
06 - Pour batter into skillet, smooth top, and bake 18 to 20 minutes until golden and toothpick comes out clean.
07 - While baking, melt butter with honey in a small pan or microwave.
08 - Brush honey butter glaze generously on top immediately after baking.
09 - Allow to cool slightly, then slice and serve warm.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, and tastes like you spent all afternoon baking.
  • The honey butter glaze turns a simple cornbread into something people ask you to bring to every gathering.
  • That crispy skillet edge is worth fighting over, trust me.
02 -
  • If your skillet isn't screaming hot when the batter goes in, you'll miss out on those crispy edges, so don't rush the preheat.
  • Overmixing the batter creates tough, dense cornbread instead of tender crumb, stop stirring the second you don't see dry flour.
  • The honey butter glaze must go on while the cornbread is still hot, or it just sits on top instead of soaking in.
03 -
  • Always preheat your skillet in the oven, the temperature shock is what creates that crispy bottom crust you can't get any other way.
  • Use real butter in the glaze, margarine won't give you that rich, caramelized finish.
  • If you don't have a cast iron skillet, a heavy oven-safe pan works, but cast iron holds heat better and gives you the crispiest edges.
Go Back