Quick Skillet Cornbread Honey (Print Version)

Golden cornbread baked in a skillet topped with a smooth honey butter glaze for a sweet finish.

# What You 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 extra for skillet

→ Honey Butter Glaze

10 - 3 tablespoons unsalted butter
11 - 2 tablespoons honey

# Directions:

01 - Heat the oven to 400°F and place a 10-inch oven-safe skillet inside to warm while preparing the batter.
02 - Whisk cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly mixed.
03 - In a separate bowl, whisk together whole milk, eggs, and melted butter until smooth.
04 - Create a well in the dry ingredients, pour in the wet mixture, and fold gently until just combined, avoiding overmixing.
05 - Carefully remove the heated skillet from the oven, add a small knob of butter, and swirl to coat the bottom and sides evenly.
06 - Transfer the batter into the hot skillet, smooth the top, and bake for 18 to 20 minutes until golden and a toothpick inserted comes out clean.
07 - While baking, melt butter and honey together in a small saucepan or microwave until combined and warm.
08 - Immediately brush the honey butter glaze generously over the hot cornbread once removed from the oven; let it cool slightly before slicing.

# Expert Tips:

01 -
  • It comes together in one bowl and bakes in under half an hour, no mixer required.
  • The hot skillet creates a golden, buttery crust that store-bought mixes just can't match.
  • That honey butter glaze soaks in while it's warm, adding a hint of sweetness without overpowering the corn.
  • It's endlessly adaptable—toss in cheese, jalapeños, or corn kernels and it still works beautifully.
02 -
  • Don't skip heating the skillet in the oven—it's the secret to that crispy, golden crust on the bottom.
  • Stir the batter just until the flour disappears; overmixing activates the gluten and makes the texture tough instead of tender.
  • Brush the glaze on while the cornbread is piping hot so it melts into the crumb instead of sitting on top.
  • If you don't have a cast iron skillet, a metal or oven-safe nonstick pan works, but you won't get quite the same crust.
03 -
  • Use a well-seasoned cast iron skillet for the best crust—if yours is new, preheat it a little longer to get it really hot.
  • For an even richer glaze, brown the butter before mixing it with honey; the nutty flavor takes it to another level.
  • If you want a tangier crumb, swap the milk for buttermilk and reduce the baking soda to 1/4 teaspoon.
  • Don't open the oven door during the first 15 minutes of baking or the cornbread might sink in the middle.
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