Skillet Corn Bread With Honey Butter Recipe

Name: Skillet Corn Bread With Honey Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups yellow cornmeal or white; 1/2 cup all purpose flour; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1 tablespoon granulated sugar; 1 1/2 teaspoons kosher salt; 1/4 cup unsalted butter melted; 1 1/2 cups buttermilk; 2 eggs; 1 cup frozen corn kernels or fresh; 2 tablespoons vegetable oil; butter FOR HONEY; 1/2 cup unsalted butter room temperature; 1/2 cup honey; 1 pinch kosher salt

Servings: persons

1 1/2 cups yellow cornmeal or white
1/2 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 tablespoon granulated sugar
1 1/2 teaspoons kosher salt
1/4 cup unsalted butter melted
1 1/2 cups buttermilk
2 eggs
1 cup frozen corn kernels or fresh
2 tablespoons vegetable oil
butter FOR HONEY
1/2 cup unsalted butter room temperature
1/2 cup honey
1 pinch kosher salt

1
Preheat oven to 425 degrees.
2
In large mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, sugar, and salt.
3
In a small mixing bowl, whisk together melted butter, buttermilk, eggs and corn.
4
Fold wet ingredient mixture into the dry ingredients, stirring just until combined.
5
Over high heat, add oil to cast iron skillet and heat until smoking. Quickly pour batter into the hot skillet.
6
Quickly transfer the skillet to the preheated oven.
7
Bake for 10 to 15 minutes or until cornbread is golden-brown around the edges. The top should spring back when lightly pressed.
8
While cornbread is cooking start making the honey butter.
9
In a small bowl, whisk together room temperature butter and honey until well combined and smooth.
10
When cornbread is done baking, let chill for a couple minutes and then cut into wedges.
11
Serve with a dollop of honey butter on top.

1345

kcal

Calories

118

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups yellow cornmeal or white, 1/2 cup all purpose flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and more.

Yes, Skillet Corn Bread With Honey Butter falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Skillet Corn Bread With Honey Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions