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There is nothing like the sweet smell of cornbread baking in a skillet to warm up a home and bring everyone to the table. This honey butter skillet cornbread is one of those treats I return to for every big family meal or chilly night. Its tender crumb, subtle sweetness, and crispy golden edges from baking right in a hot skillet make it completely irresistible. If you want a foolproof way to enjoy classic comfort food with a bit of extra joy thanks to honey butter, you have found your new favorite recipe.
The first time I made this was on a blustery autumn evening when friends unexpectedly dropped by and I needed something warm and special fast. Since then it gets requested at every holiday and even for leftovers at breakfast with coffee.
Ingredients
- Cornmeal: It gives the cornbread that classic flavor and rustic texture. Choose a medium grind cornmeal for just the right bite.
- All purpose flour: Helps lighten the crumb so your cornbread is soft and tall instead of dense. Always use fresh flour for the fluffiest results.
- Granulated sugar: Adds a hint of sweetness that highlights the corn and honey flavors. I prefer fine sugar which dissolves easily.
- Baking powder: Lifts the batter and creates a tender crumb. For best rise use a fresh batch that has not lost potency.
- Salt: Balances all the flavors and keeps the bread from tasting flat. Opt for fine sea salt so it mixes in evenly.
- Whole milk: Brings richness to the batter. I recommend whole milk for a moist and creamy crumb.
- Large eggs: Bind everything together and add lightness to the cornbread. Room temperature eggs incorporate better.
- Unsalted butter: It gives moisture and flavor with no overwhelming saltiness. Melt extra for greasing your skillet to get that signature crispy edge.
- Honey: Adds irresistible sweet floral notes. Use pure honey for the best flavor without any bitterness.
- Vanilla extract: Enriches the aroma and taste. A splash of real vanilla makes the whole house smell wonderful.
- Corn kernels: These give delightful pops of texture and a boost of fresh corn flavor. Fresh corn is a treat but frozen or canned works perfectly if well drained.
Step-by-Step Instructions
- Preheat the Skillet and Oven:
- Place your cast iron skillet in the oven while it preheats to four hundred degrees Fahrenheit. Heating the skillet ensures your batter sears as soon as it touches the pan, creating that delicious crust.
- Mix the Dry Ingredients:
- In a roomy mixing bowl combine cornmeal, flour, sugar, baking powder, and salt. Use a whisk to blend the ingredients until they look even and smooth. This preps the perfect base for a light cornbread.
- Whisk the Wet Ingredients:
- In a separate bowl whisk together milk, eggs, melted butter, honey, and vanilla. Mix until your batter is totally smooth and there are no visible streaks of honey or butter.
- Combine Wet and Dry Ingredients:
- Pour the wet mixture into the dry ingredients bowl. Use a spatula to stir gently just until combined—stop as soon as you do not see dry flour. Lightly fold in the corn kernels so they are evenly spread through the batter.
- Prepare the Skillet:
- Take your hot skillet out of the oven carefully and drop in a tablespoon of melted butter. Swirl it energetically to coat the bottom and sides. This gives the bread a gorgeous golden crust and keeps it from sticking.
- Fill the Skillet and Bake:
- Pour your cornbread batter into the prepared skillet, smoothing out the top for even baking. Pop the skillet into the oven and bake for twenty to twenty five minutes. You will know it is ready when the top is deep gold and a toothpick comes out clean from the center.
- Make the Honey Butter:
- While the bread is baking, grab a bowl and whip together softened butter with honey. Mix until you have a fluffy, smooth spread that tastes like sweet sunshine.
- Cool and Serve:
- Once the cornbread is baked, set the skillet on a cooling rack for a few minutes. Slice generous wedges while warm and top each with a hearty spoonful of honey butter before serving.
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When fresh local honey is in season it makes the honey butter shine. I have fond memories of serving this at family reunions where everyone would hover near the skillet waiting for the first warm slice. My kids still fight over who gets the corner pieces.
Storage Tips
Once your skillet has cooled, cover leftover cornbread tightly in foil or a reusable wrap and store in the refrigerator where it keeps its freshness for up to five days. To reheat, just pop slices into a warm oven or toaster oven until heated through. The honey butter makes a great spread even straight from the fridge or you can soften it quickly in the microwave.
Ingredient Substitutions
If you are out of whole milk, try buttermilk for extra tang and tenderness or even a plant milk for a dairy free twist. You can swap out the all purpose flour for a gluten free blend if needed. No cast iron pan? A sturdy metal cake pan works in a pinch, though you might miss a bit of the classic edge.
Serving Suggestions
This cornbread is a perfect match with chili, stews, or grilled meats. Try serving it alongside a big green salad for lunch or with fried eggs for breakfast. For a playful treat, drizzle leftover cornbread with a little extra honey and serve with ice cream for dessert.
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Enjoy every warm slice of this irresistibly tender cornbread and its sweet honey butter topping!
Frequently Asked Questions
- → Why use a cast iron skillet for cornbread?
Cast iron provides even, high heat for a crisp edge and moist interior. Preheating the skillet enhances browning and texture.
- → Can I use frozen corn kernels?
Yes, frozen corn works well. Thaw and drain before folding into the batter for best texture and flavor.
- → How do I prevent cornbread from sticking to the skillet?
Swirl melted butter in the hot skillet before adding batter to create a nonstick surface and add flavor.
- → Is it possible to substitute the whole milk?
Yes, you can use buttermilk or a dairy-free alternative. Buttermilk adds tanginess and moisture.
- → How should I store leftover cornbread?
Keep leftovers in an airtight container at room temperature up to two days, or refrigerate for longer freshness.
- → What pairs well with cornbread?
Skillet cornbread is great alongside chili, barbecue, soups, or as part of a holiday spread with honey butter.