Transform your dinner table with this golden, crusty-edged Southern skillet cornbread, crowned with a heavenly homemade honey butter. Made the authentic way in a cast-iron skillet, this cornbread strikes the perfect balance between sweet and savory, with a texture that's both tender and crispy.
Ingredients for Irresistible Southern Skillet Cornbread with Honey Butter (Cast Iron Recipe)
- 6.3oz Yellow Cornmeal
- 4.2oz All-Purpose Flour
- 2 tbsp Baking Powder
- 1 tsp Salt
- 8oz Whole Milk
- 2 whole Large Eggs
- 2 tbsp Honey
- 3oz Unsalted Butter
- 0none For Honey Butter:
- 4oz Salted Butter, softened
- 3 tbsp Honey
Instructions for Irresistible Southern Skillet Cornbread with Honey Butter (Cast Iron Recipe)
- Place a 25cm/10-inch cast-iron skillet in the oven and preheat to 200°C/400°F.
- In a large bowl, whisk together 6.3oz cornmeal, 4.2oz flour, 2 tbsp baking powder, and 1 tsp salt.
- In a separate bowl, whisk together 8oz milk, 2 whole eggs, and 2 tbsp honey.
- Add 3oz unsalted butter to the hot skillet in the oven and let it melt completely.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Carefully remove the hot skillet from the oven and swirl the melted butter to coat the sides.
- Pour the batter into the hot skillet and return it to the oven.
- Bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
- While cornbread is baking, make the honey butter by mixing 4oz softened salted butter with 3 tbsp honey until smooth.
- Let cornbread cool for 5 minutes before serving with honey butter.
Fall in Love with Southern Skillet Cornbread: A Cast Iron Classic
There's something magical about the way a properly made Southern skillet cornbread can transform an ordinary meal into a memorable feast. This isn't just any cornbread recipe – it's a labor of love that combines the time-honored tradition of cast iron cooking with the perfect balance of textures and flavors. The golden-brown crust, achieved only through the magic of a preheated cast iron skillet, gives way to a tender, moist interior that'll make you weak in the knees.
What sets this recipe apart is its beautiful harmony between savory and sweet elements, enhanced by the luxurious homemade honey butter that melts perfectly into each warm slice. With just 35 minutes from start to finish, this cornbread proves that sometimes the simplest things in life truly are the best. Whether you're serving it alongside your favorite chili, as a side for a traditional Southern Sunday dinner, or just because you're craving something amazing, this recipe never disappoints.
Tips for Perfect Cast Iron Cornbread Every Time
Let me share some hard-earned wisdom that'll help you achieve cornbread perfection. First and foremost, don't skip preheating your cast iron skillet – this step is absolutely crucial for achieving that coveted crispy bottom crust. Your skillet should be screaming hot when the batter hits it; that sizzle is music to a Southern cook's ears!
For the cornmeal, I always recommend using yellow cornmeal rather than white – it gives the bread that beautiful golden color and hearty flavor we're looking for. Don't overmix your batter; treat it like you would muffins and stir just until the ingredients are combined. Overmixing will lead to tough cornbread, and nobody wants that!
Here's a pro tip: keep your eggs and milk at room temperature before mixing. This helps create a more even texture in your cornbread. And while we're talking about milk, whole milk is non-negotiable here – this isn't the time for low-fat substitutes!
Serving Your Southern Skillet Cornbread with Style
This cornbread is a showstopper that deserves to be presented with flair. I love serving it right in the cast iron skillet – it keeps the bread warm longer and makes for a gorgeous rustic presentation that'll have your guests reaching for their phones to snap a picture before digging in.
The honey butter is an absolute must-serve alongside. Present it in a pretty butter dish, slightly softened so it spreads like a dream. For a full Southern experience, serve your cornbread while it's still warm, about 5-10 minutes after it comes out of the oven. Each serving (the recipe makes 8 generous pieces) comes in at 320 calories and is worth every single one!
From My Kitchen to Yours: A Cornbread Love Story
I'll never forget the first time I made this Southern skillet cornbread recipe. It was during my first year of marriage, and I was determined to master my mother-in-law's legendary cornbread. After three failed attempts (yes, really!) and a slightly smoky kitchen incident we still laugh about, I finally discovered the secrets: a well-seasoned cast iron skillet and patience.
This recipe has since become my signature dish, requested at every family gathering and potluck. It's the recipe that taught me that sometimes the simplest ingredients, when treated with respect and a little love, can create something truly extraordinary. The addition of honey butter was actually a happy accident – I was running low on regular butter one day and decided to doctor it up with some honey. Now, my family won't eat their cornbread any other way!
Creative Substitutions for Your Southern Skillet Cornbread
Let me share some tried-and-true substitutions that'll keep your cornbread delicious even when you're missing some ingredients. As someone who's made this recipe countless times, I can vouch for these alternatives:
For the dairy components:
- Whole milk can be replaced with buttermilk for a tangier flavor, or any plant-based milk like almond or oat milk (unsweetened works best)
- If you're out of unsalted butter, use salted butter and reduce the added salt by ¼ teaspoon
- Vegan butter can substitute regular butter in both the cornbread and honey butter
For the sweetener:
- Swap honey with maple syrup or agave nectar in equal amounts
- Brown sugar (2 tablespoons/30g) can replace honey for a deeper molasses flavor
For the dry ingredients:
- While yellow cornmeal is traditional, white cornmeal works perfectly fine
- For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free flour blend
- Self-rising cornmeal mix can replace both cornmeal and flour (omit the baking powder and salt)
For the cast iron skillet:
- A 9-inch (23cm) round cake pan can work in a pinch
- Any oven-safe skillet of similar size will do, though you might miss those perfectly crispy edges
Nutrition Facts: What's in Your Cornbread?
Let's break down what you're getting in each slice of this Southern comfort food. Each serving (assuming 8 servings) contains:
- Calories: 320
- Total Fat: 18g
- Carbohydrates: 35g
- Sugar: 12g
- Protein: 6g
This cornbread provides a good balance of energy-giving carbohydrates and satisfying fats. The honey adds natural sweetness while contributing to the perfect texture. The eggs and milk provide protein, making this more nutritionally complete than many other side dishes.
The beauty of making cornbread from scratch is that you control what goes into it. This recipe uses whole milk and real butter, which contribute to its rich flavor and tender crumb while providing essential nutrients like calcium and vitamin D.
Important Allergen Information
Being mindful of food allergies is crucial in today's kitchen. This Southern Skillet Cornbread contains several common allergens:
Major allergens present:
- Dairy (milk and butter)
- Eggs
- Wheat (all-purpose flour)
While cornmeal itself is gluten-free, this recipe contains wheat flour. Good news is, this recipe can be modified to accommodate various dietary restrictions - see the substitutions section for alternatives.
Always check your cornmeal package for potential cross-contamination warnings, especially if serving to someone with celiac disease or severe gluten sensitivity.
Smart Storage Tips for Your Skillet Cornbread
To maintain that perfect texture we all love, here's how to store your cornbread properly:
Room Temperature Storage:
- Keep for 1-2 days in an airtight container
- Wrap in plastic wrap or foil if you don't have a container
- Don't refrigerate immediately as it can dry out the bread
Refrigerator Storage:
- Stores well for up to a week
- Wrap tightly in foil or plastic wrap
- Place in an airtight container to prevent absorbing other flavors
Freezer Storage:
- Freezes beautifully for up to 3 months
- Wrap individual portions in plastic wrap
- Place wrapped portions in a freezer bag
- Label with date and contents
For the honey butter:
- Store in an airtight container in the refrigerator for up to 2 weeks
- Bring to room temperature before serving
Frequently Asked Questions About Southern Skillet Cornbread
Q: Why use a cast-iron skillet? A: A cast-iron skillet creates those crispy, golden edges and helps distribute heat evenly. Plus, preheating the skillet helps develop that beautiful crust.
Q: Can I make this without honey? A: Absolutely! See the substitutions section for alternatives, or omit it entirely for a more savory cornbread.
Q: Why did my cornbread come out dry? A: The most common causes are overbaking or inaccurate measurements. Make sure to check your cornbread at the minimum baking time and don't overmix the batter.
Q: Can I double the recipe? A: Yes, but you'll need a larger skillet or multiple skillets, and the baking time will need to be adjusted accordingly.
Q: How do I know when it's done? A: A toothpick inserted into the center should come out clean, and the top should be golden brown.
Final Thoughts on This Southern Classic
This Southern Skillet Cornbread with Honey Butter isn't just another recipe - it's a piece of culinary heritage that brings comfort and joy to any meal. Whether you're serving it alongside a bowl of chili or enjoying it with a simple pat of honey butter, this cornbread recipe delivers that perfect balance of sweet and savory, with a texture that's both tender and crispy.
What makes this version special is its versatility - it can be adapted to various dietary needs without losing its soul, and the cast iron cooking method ensures those perfectly crispy edges every time. Remember, cornbread is personal - some like it sweet, others savory, but this recipe provides a wonderful middle ground that you can adjust to your taste.
As with any beloved recipe, the key to success lies in the details - preheating your skillet, not overmixing the batter, and serving it while it's still warm. Master these elements, and you'll have a cornbread recipe that'll become a staple in your kitchen, just as it has in mine.
