Skillet Cornbread with Brown Butter & Honey

There's something about a cast-iron skillet of cornbread coming out of the oven that feels like a warm hug. This version takes it up a notch with nutty browned butter and a drizzle of honey, giving you a cornbread that's tender in the middle, crispy at the edges, and just sweet enough to eat straight from the pan.

I've tested this recipe more times than I can count, and the key is balancing the cornmeal with just enough flour so it stays moist without losing that classic cornbread texture. The brown butter adds a deep, toasty flavor that pairs beautifully with the honey. It's the perfect side for chili, barbecue, or a big bowl of greens — and it's simple enough for a weeknight.

In This Recipe hide

1 Skillet Cornbread with Brown Butter & Honey

1.1 Ingredients 1x2x3x?

1.2 Method

1.3 Nutrition

1.4 Tried this recipe?

2 Tips for Perfect Skillet Cornbread

Skillet Cornbread with Brown Butter & Honey

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings: 8 wedges

Calories: 290

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 1/2 cup unsalted butter
• 1 cup medium-grind yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup buttermilk, at room temperature
• 2 large eggs, at room temperature
• 3 tablespoons honey, plus more for serving

Method

 

1. Preheat the oven to 400°F (200°C). Place a 10-inch cast-iron skillet in the oven to heat while you prepare the batter.
2. In a small saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty, about 5 minutes. Remove from heat and let cool slightly.
3. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
4. In a separate bowl, whisk the buttermilk, eggs, honey, and browned butter (reserve 1 tablespoon of the browned butter for the skillet). Pour the wet ingredients into the dry and stir just until combined — a few lumps are fine.
5. Carefully remove the hot skillet from the oven. Add the reserved tablespoon of browned butter and swirl to coat the bottom and sides. Pour the batter into the skillet and smooth the top.
6. Bake for 20–25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let cool in the skillet for 10 minutes, then slice into wedges. Drizzle with additional honey if desired and serve warm.

Nutrition

Calories: 290kcalCarbohydrates: 38gProtein: 5gFat: 14g

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Tips for Perfect Skillet Cornbread

Don't skip preheating the skillet with the butter. That sizzle when the batter hits the hot pan is what creates those irresistible crispy edges. Also, let the cornbread cool for at least 10 minutes before slicing — it finishes setting as it rests.

For a little variation, try adding a handful of fresh corn kernels, shredded cheddar, or a pinch of cayenne for a savory kick. Leftovers keep well wrapped at room temperature for a day or two, and they're fantastic toasted with a smear of butter.

Anna Reed

Food lover & recipe creator sharing simple, protein-rich recipes for busy lives.