Quick Skillet Cornbread Honey (Printable)

Tender cornbread baked in a skillet with a luscious honey butter glaze topping.

# What You’ll Need:

→ Dry Ingredients

01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon baking soda
06 - 3/4 teaspoon fine sea salt

→ Wet Ingredients

07 - 1 cup whole milk or buttermilk
08 - 2 large eggs
09 - 1/4 cup melted unsalted butter, plus additional for skillet

→ Honey Butter Glaze

10 - 3 tablespoons unsalted butter
11 - 2 tablespoons honey

# Directions:

01 - Set oven to 400°F and place a 10-inch oven-safe skillet inside to heat.
02 - Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.
03 - In a separate bowl, whisk milk, eggs, and melted butter until smooth.
04 - Create a well in dry ingredients; pour wet mixture in and fold gently until just combined, avoiding overmixing.
05 - Remove hot skillet from oven carefully; add a knob of butter and swirl to coat bottom and sides.
06 - Pour batter into skillet, smooth surface, and bake 18–20 minutes until golden and a toothpick comes out clean.
07 - While baking, melt butter and honey together in a small pan or microwave.
08 - Brush warm honey butter generously over cornbread immediately after removal from oven.
09 - Allow cornbread to cool slightly; slice and serve warm.

# Expert Tips:

01 -
  • The hot skillet creates crispy golden edges that contrast beautifully with the tender, moist center.
  • Honey butter glaze adds a subtle sweetness that makes this cornbread impossible to resist, even on its own.
  • Ready in 30 minutes with ingredients you likely already have in your pantry.
  • Pairs effortlessly with chili, barbecue, stews, or a simple bowl of soup.
02 -
  • Do not skip preheating the skillet, the hot cast iron is what creates those irresistible crispy edges.
  • Mix the batter gently and stop as soon as the dry ingredients disappear, a few lumps are fine and keep the texture tender.
  • Brush the glaze on immediately while the cornbread is hot so it soaks in and creates a glossy finish.
03 -
  • Use a well-seasoned cast iron skillet for the crispiest crust and most even browning.
  • Let the batter rest for a minute or two while the skillet heats, this helps the leavening agents activate for a better rise.
  • Double the honey butter glaze recipe and serve extra on the side, everyone will thank you.
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