Honey Butter Cornbread Skillet

• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/4 cup honey
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1/4 cup unsalted butter, softened (for honey butter)
• 2 tablespoons honey (for honey butter)

Steps

1. 1 Preheat oven to 425°F. Place a 10-inch cast iron skillet in the oven to heat.
2. 2 In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. 3 In another bowl, mix buttermilk, honey, egg, and melted butter. Add to dry ingredients and stir just until combined.
4. 4 Carefully remove hot skillet from oven and coat with a bit of oil or butter. Pour batter into skillet.
5. 5 Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
6. 6 While cornbread bakes, mix softened butter and 2 tablespoons honey to make honey butter.
7. 7 Remove cornbread from oven and let cool for 5 minutes. Drizzle with extra honey if desired.
8. 8 Serve warm with a dollop of honey butter.

Nutrition

Tips

• For extra crispy edges, don't skip preheating the skillet in the oven.
• If you don't have buttermilk, use 1 tablespoon lemon juice or vinegar mixed with enough milk to make 1 cup.
• This cornbread is even better the next day!

Storage

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat slices in a toaster or oven.

Serving Suggestions

• Serve with a hearty chili for a comforting meal.
• Pair with a fresh green salad for a balanced supper.

FAQ