Quick Skillet Cornbread Honey (Printable)

Tender cornbread baked in skillet, brushed with honey butter glaze for a warm, sweet touch.

# What You'll 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

# Directions:

01 - Set the oven to 400°F and place a 10-inch oven-safe skillet inside to heat.
02 - Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.
03 - In a separate bowl, beat milk, eggs, and melted butter until fully blended.
04 - Create a well in the dry mixture, pour in the wet ingredients, and fold gently until just combined without overmixing.
05 - Carefully remove the preheated skillet, coat the bottom and sides with a knob of butter.
06 - Pour batter into the hot skillet, smoothing the surface evenly.
07 - Bake for 18 to 20 minutes until golden brown and a toothpick inserted in the center comes out clean.
08 - Melt butter and honey together in a small saucepan or microwave.
09 - Brush the warm honey butter glaze over the cornbread immediately after baking.
10 - Allow to cool briefly before slicing and serve warm.

# Expert Hints:

01 -
  • It comes together faster than most people can set the table, and the hot skillet gives you those crispy edges without any fuss.
  • The honey butter glaze turns simple cornbread into something you'll crave on its own, no chili required.
  • You can dress it up with cheese or corn kernels, or keep it pure and let that sweet-savory balance do all the talking.
02 -
  • If your skillet isn't screaming hot when the batter hits, you'll lose those crispy edges, so don't skip the preheat step.
  • Overmixing the batter makes the cornbread dense and dry, so fold it just until combined and leave a few small lumps.
  • Brush the glaze on while the cornbread is still hot, or it'll just sit on top instead of soaking in and turning magical.
03 -
  • Add a cup of corn kernels or shredded cheddar to the batter for extra texture and flavor without changing the structure.
  • Use buttermilk instead of regular milk for a tangier crumb that balances the honey glaze perfectly.
  • If you don't have a cast iron skillet, a regular oven-safe pan works, but preheat it the same way for the best crust.
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