Pin it My neighbor showed up one winter evening with a wedge of cornbread still warm from her skillet, drizzled with something golden and glossy. One bite and I understood why Southern cooks guard their cornbread recipes like heirlooms. The honey butter glaze turned simple pantry staples into something I craved for days, so I asked her to walk me through it the following weekend.
I remember serving this at a last-minute potluck, worried it was too plain compared to the elaborate dishes everyone else brought. By the end of the night, my skillet was scraped clean and three people had texted asking for the recipe. Sometimes the simplest things steal the show.
Ingredients
- Yellow cornmeal: The foundation of true cornbread texture, choose medium grind for the best balance of structure and tenderness.
- All-purpose flour: Lightens the crumb and keeps the cornbread from becoming too dense or gritty.
- Granulated sugar: Just enough to enhance the corn flavor without making it taste like cake.
- Baking powder and baking soda: Work together to give you that beautiful rise and golden color.
- Fine sea salt: Balances the sweetness and brings out the buttery richness.
- Whole milk: Creates moisture and tenderness, though buttermilk adds a wonderful tang if you have it.
- Eggs: Bind everything together and contribute to the tender crumb.
- Melted unsalted butter: Adds richness to the batter and creates that crispy skillet crust.
- Honey: The secret to the glaze that makes this cornbread unforgettable.
Instructions
- Heat the skillet:
- Preheat your oven to 400°F and place your cast iron skillet inside while it heats. This step is crucial for achieving those crispy, golden edges.
- Mix the dry ingredients:
- Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly combined.
- Combine the wet ingredients:
- In a separate bowl, whisk milk, eggs, and melted butter until smooth and well blended.
- Fold the batter:
- Create a well in the center of your dry ingredients, pour in the wet mixture, and gently fold until just combined with a few lumps remaining. Overmixing will make the cornbread tough.
- Prepare the hot skillet:
- Carefully remove the skillet from the oven, add a knob of butter, and swirl to coat the bottom and sides completely.
- Bake:
- Pour the batter into the sizzling skillet, smooth the top, and bake for 18 to 20 minutes until golden brown and a toothpick comes out clean.
- Make the glaze:
- While the cornbread bakes, melt butter and honey together in a small saucepan or microwave, stirring until smooth.
- Glaze and serve:
- Brush the honey butter generously over the hot cornbread as soon as it comes out of the oven. Let it cool slightly before slicing into wedges and serving warm.
Pin it The first time I made this for my family, my daughter kept sneaking back to the kitchen for another piece, claiming she was just checking if it was still warm. That skillet was empty within an hour, and I realized this recipe had officially joined our rotation.
Flavor Variations
Stir in a cup of corn kernels for bursts of sweetness and texture, or fold in shredded cheddar cheese for a savory twist that pairs beautifully with chili. I once added diced jalapeños and a handful of cheese for a barbecue, and it disappeared faster than anything else on the table.
Serving Suggestions
This cornbread shines alongside hearty dishes like chili, pulled pork, or smoky brisket, but it is equally delicious with a simple bowl of soup or a plate of greens. Serve it with extra honey butter on the side for those who want an extra drizzle, and watch it vanish.
Storage and Reheating
Store leftover cornbread in an airtight container at room temperature for up to two days, or refrigerate for up to five days. To reheat, wrap slices in foil and warm in a 350°F oven for about 10 minutes, or microwave individual pieces for 20 seconds until heated through.
- Freeze slices wrapped tightly in plastic wrap and foil for up to three months.
- Thaw at room temperature and refresh in a warm oven for best texture.
- Day-old cornbread makes excellent croutons or stuffing base.
Pin it There is something deeply satisfying about pulling a golden skillet of cornbread from the oven and watching that honey butter soak in. I hope this becomes a favorite in your kitchen, just like it has in mine.
Recipe FAQs
- → What type of skillet should I use?
A 10-inch oven-safe skillet, preferably cast iron, ensures even baking and a crispy crust.
- → Can I use buttermilk instead of whole milk?
Yes, substituting buttermilk adds a tangier flavor and moist texture to the cornbread.
- → How do I prevent the cornbread from sticking to the skillet?
Coat the hot skillet with butter before adding the batter to create a non-stick surface and enhance flavor.
- → Can I add extra ingredients to the batter?
Adding corn kernels or shredded cheddar cheese boosts texture and taste for a heartier version.
- → When should I apply the honey butter glaze?
Brush the glaze immediately after baking while the cornbread is still warm to allow it to soak in beautifully.
- → How long can leftover cornbread be stored?
Store leftovers covered at room temperature for up to two days or refrigerate for longer freshness.