Save One rainy Sunday, I pulled out my grandmother's cast iron skillet and decided to skip the boxed mix. The kitchen filled with the smell of cornmeal toasting in hot butter, and I knew I'd never go back. That first bite—crisp edges, tender crumb, sweet honey glaze—felt like coming home. Now it's the only cornbread I make, whether it's a weeknight chili or a holiday table.
I remember setting this on the table during a winter potluck, still warm from the oven. My friend tore off a corner, closed her eyes, and asked if I'd brought her back to her childhood kitchen. That's when I realized this wasn't just a side dish—it was a memory maker. Every time I bake it now, I think of her smile and the way good food quietly connects us.
Ingredients
- Yellow cornmeal: The backbone of the recipe, giving you that signature gritty texture and corn flavor—use medium or fine grind, not coarse.
- All-purpose flour: Balances the cornmeal and keeps the crumb tender instead of crumbly.
- Granulated sugar: Just enough to complement the honey glaze without making it dessert-sweet.
- Baking powder and baking soda: The dynamic duo that gives you a light, airy rise in record time.
- Fine sea salt: Sharpens all the flavors and keeps the sweetness in check.
- Whole milk: Adds richness, but buttermilk works beautifully if you want a tangy, tender crumb.
- Eggs: Bind everything together and add structure—room temperature eggs mix in more evenly.
- Melted unsalted butter: For the batter and the skillet, creating that crispy, golden bottom crust.
- Honey and butter for the glaze: The final touch that turns simple cornbread into something you'll crave all week.
Instructions
- Preheat and heat the skillet:
- Set your oven to 400°F and slide a 10-inch cast iron skillet inside while it heats. This step is crucial—the hot skillet sears the batter on contact, giving you that irresistible crispy edge.
- Combine the dry ingredients:
- Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl. Make sure there are no lumps hiding in the baking powder.
- Mix the wet ingredients:
- In a separate bowl, whisk milk, eggs, and melted butter until smooth and unified. The butter should be warm but not scorching, or it'll scramble the eggs.
- Fold wet into dry:
- Pour the wet mixture into the well you've made in the dry ingredients, then gently fold with a spatula until just combined. A few lumps are fine—overmixing will make the cornbread dense and tough.
- Butter the hot skillet:
- Carefully pull the skillet from the oven, drop in a knob of butter, and swirl it around to coat the bottom and sides. You'll hear it sizzle—that's exactly what you want.
- Pour and smooth the batter:
- Tip the batter into the hot, buttered skillet and use a spatula to spread it evenly. Work quickly so the skillet stays hot.
- Bake until golden:
- Slide it into the oven for 18 to 20 minutes, until the top is golden brown and a toothpick poked in the center comes out clean. The edges should pull away slightly from the pan.
- Prepare the honey butter glaze:
- While the cornbread bakes, melt butter and honey together in a small saucepan over low heat or in the microwave. Stir until smooth and glossy.
- Glaze immediately:
- The moment the cornbread comes out of the oven, brush the honey butter generously over the top. It'll soak into the warm crumb and create a shiny, sweet finish.
- Cool and serve:
- Let it rest for a few minutes so you don't burn your fingers, then slice into wedges and serve warm. It's best enjoyed while the glaze is still glistening.
Save I once brought this to a backyard barbecue, still warm in the skillet, wrapped in a towel. People tore into it with their hands, honey butter dripping down their fingers, and someone said it tasted like summer evenings and front porch conversations. That's when I stopped thinking of cornbread as just a side—it became the thing people remembered long after the meal ended.
Variations to Try
Stir in a cup of corn kernels—fresh, frozen, or canned—for pops of sweetness and texture. I've also folded in shredded cheddar and diced jalapeños when serving it with chili, and the combination of sharp, creamy, and spicy made everyone go back for seconds. For a savory-sweet twist, add crumbled cooked bacon and a handful of scallions to the batter before baking.
Storing and Reheating
Cornbread is best the day it's made, but leftovers keep well wrapped in foil at room temperature for up to two days. I like to reheat slices in a dry skillet over medium heat for a minute on each side—it crisps the edges back up and warms the center without drying it out. You can also freeze wedges wrapped tightly in plastic and foil for up to a month, then toast them straight from frozen.
Serving Suggestions
This cornbread shines next to a bowl of smoky chili, a plate of barbecue ribs, or a pot of slow-cooked beans. I've served it with fried chicken, collard greens, and mac and cheese for a full Southern spread that had everyone loosening their belts. It's also wonderful on its own for breakfast, split and toasted with a smear of salted butter and a drizzle of extra honey.
- Pair it with soups and stews—the crispy edges soak up every drop.
- Serve it alongside grilled meats or roasted vegetables for a hearty, comforting side.
- Enjoy it for breakfast or brunch with scrambled eggs and crispy bacon.
Save There's something quietly magical about pulling a golden skillet of cornbread from the oven and watching it disappear in minutes. I hope this becomes your go-to, the one you make without thinking, the one that fills your kitchen with warmth and your table with smiles.
Recipe FAQs
- → What type of skillet is best for this cornbread?
A 10-inch oven-safe skillet, preferably cast iron, works best to achieve a crispy crust and even baking.
- → Can buttermilk be used instead of whole milk?
Yes, substituting buttermilk adds a tangy flavor and a tender crumb to the bread.
- → How is the honey butter glaze prepared?
Simply melt unsalted butter and honey together until combined, then brush generously over the warm cornbread.
- → Is it possible to add extra ingredients to the batter?
Yes, adding corn kernels or shredded cheddar cheese enhances flavor and texture.
- → How do I know when the cornbread is fully baked?
It’s done when the top is golden and a toothpick inserted in the center comes out clean.
- → Can this be served with other dishes?
This cornbread pairs wonderfully with chili, barbecue, or hearty soups.