Skillet Cornbread with Salted Honey Butter

Slice of cornbread with melted salted honey butter on a white plate, fork next to it.

Skillet Cornbread with Salted Honey Butter

From-scratch cast iron skillet cornbread with crispy golden edges, a light (not dense!) center, and just the right touch of sweetness. This is the one you make alongside your chili, your soup, your BBQ situation, and then every other night just because.

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Bread, Side Dish

American

389 kcal

Equipment

10-inch cast iron skillet

Ingredients

Dry:

6 ounces yellow cornmeal, (medium grind for texture)
2 ounces all-purpose flour
2 ounces granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt

Wet:

1 cup low-fat buttermilk, (room temperature)
½ cup milk, (room temperature)
2 large eggs, (room temperature)
6 tablespoons unsalted butter, melted & slightly cooled

For the skillet:

2 tablespoons unsalted butter, (softened) cut into 2 pats

Salted Honey Butter:

½ cup unsalted butter, softened
2 tbsp honey, (or to taste)
¼ tsp flaky salt, (or to taste)

Instructions

Preheat the oven to 425°F. Place your 10-inch cast iron skillet in the oven while it heats.
In a large bowl, whisk the dry ingredients together thoroughly.
In another bowl, whisk the wet ingredients until smooth.
Pour the buttermilk mixture into the dry ingredients and gently fold until just combined, when you see no dry streaks. A few lumps are fine. (This is a loose batter.)
Set a timer for 10 minutes and let the batter rest to hydrate the cornmeal and allow the buttermilk and baking soda do their thing. (The batter should appear 'fluffy' after it rests.)
Using oven mitts, carefully remove the hot skillet and add the 2 tablespoons of softened butter. Swirl to coat the bottom and sides. (Use a pastry brush if that's helpful.)

Use room-temp softened butter, not melted. It takes a few extra seconds to melt but prevents excessive splattering and gives you even browning without burning.

Pour the batter gently into the hot skillet to prevent deflating (it should sizzle slightly).
Bake 17-19 minutes until golden brown, the center is set, and the edges are deeply crisp and beginning to pull away from the sides. (Test at 17 minutes with a pick. If a few crumbs stick to the pick, it's done; there will be some carryover cooking.) Remove from the oven and let it rest for at least 5–10 minutes before slicing.
While the cornbread bakes, whip the honey butter ingredients together until fluffy. Taste and adjust with salt and/or honey.

Notes

Storage: Transfer leftovers to an airtight container. Store on the counter for one day, or up to 3 days in the refrigerator.
Reheating options:
1. Warm in 30 second increments in the microwave.
2. Toast in a skillet on your cooktop.
3. Reheat in a 350°F oven on a parchment lined sheet pan.

Nutrition

oven, vegetarian

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