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Perfect Honey Butter Skillet Cornbread Best Fall Recipe

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This honey butter skillet cornbread is a game-changer with a perfectly moist and tender crumb, an irresistible golden crust from a hot cast iron skillet, and a sweet & salty honey butter that soaks into every warm crevice. It’s the ultimate companion for cozy fall meals like chili or stew.

Ingredients

Scale
  • 1 cup yellow cornmeal (medium-grind preferred)
  • 1 cup all-purpose flour (spooned and leveled)
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk (shaken well)
  • 1/4 cup sour cream (full-fat recommended)
  • 2 large eggs (room temperature)
  • 1/4 cup unsalted butter (melted and slightly cooled)
  • 2 tablespoons honey
  • 4 tablespoons unsalted butter (softened, for honey butter)
  • 2 tablespoons honey (for honey butter)
  • 1/4 teaspoon flaky sea salt (optional, for honey butter)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet inside the oven while it preheats. Let the skillet heat for at least 15 minutes after the oven reaches temperature.
  2. Make the honey butter: In a small bowl, combine 4 tablespoons softened butter, 2 tablespoons honey, and flaky sea salt. Mash together with a fork until smooth. Set aside at room temperature.
  3. Mix the dry ingredients: In a large bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt until no lumps remain.
  4. Combine the wet ingredients: In a separate medium bowl, whisk together buttermilk, sour cream, eggs, melted butter, and 2 tablespoons honey until smooth and slightly frothy.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until the flour disappears. A few small lumps are fine. Do not overmix.
  6. Prepare the hot skillet: Carefully remove the hot skillet from the oven using oven mitts. Place on a heatproof surface. Immediately add 1 tablespoon of butter to the skillet and let it melt, swirling to coat the bottom and sides.
  7. Pour the batter: Quickly pour the batter into the hot skillet. It should sizzle. Use a spatula to spread evenly if needed.
  8. Bake: Place the skillet back in the oven and bake for 20-25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Add the honey butter: As soon as the cornbread comes out of the oven, drop spoonfuls of the honey butter all over the hot surface. Let it melt and spread.
  10. Cool slightly and serve: Let the cornbread cool in the skillet for at least 5-10 minutes before slicing. Serve warm, straight from the skillet.

Notes

Do not skip preheating the skillet for the best crust. Let ingredients come to room temperature for even mixing. Do not overmix the batter to keep it tender. Let the cornbread rest before slicing to set the crumb. For a dairy-free version, use dairy-free butter and buttermilk substitute. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: honey butter skillet cornbread, southern cornbread, cast iron cornbread, fall cornbread, easy cornbread recipe, honey cornbread, skillet cornbread

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