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Golden brown honey butter skillet cornbread in a cast iron pan with a honey glaze
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Honey Butter Skillet Cornbread

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 8 servings
Calories: 310kcal

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all -purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup whole buttermilk
  • 1 large egg , room temperature
  • 1/4 cup unsalted butter, melted and cooled
  • 1/4 cup hone y
  • 2 tablespoons unsalted butter, for skillet seasoning
  • 2 tablespoons honey , for glaze
  • 1 tablespoon unsalted butter, for glaze

Instructions

  • Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius) with a 9-inch cast-iron skillet positioned on the center rack.
  • Sift together cornmeal, flour, sugar, baking powder, and salt in a primary mixing vessel.
  • In a secondary vessel, whisk the egg until homogenous, then integrate buttermilk, 1/4 cup melted butter, and 1/4 cup honey.
  • Extract the preheated skillet using thermal protection; deposit 2 tablespoons of butter into the skillet and rotate until the interior surface is fully coated and the butter solids begin to brown.
  • Integrate the liquid mixture into the dry ingredients, stirring only until the dry particulates are hydrated to prevent excessive gluten development.
  • Transfer the batter immediately into the hot skillet, allowing the edges to set upon contact.
  • Bake for 20 to 25 minutes until the internal temperature reaches approximately 200 degrees Fahrenheit or the surface is golden brown.
  • Combine 1 tablespoon butter and 2 tablespoons honey in a small vessel and heat until liquefied.
  • Apply the honey-butter emulsion to the surface of the cornbread immediately after extraction from the oven.