This cornbread with honey butter recipe is super delicious and made on repeat. It’s super moist, has crispy golden edges and goes incredibly well with ultra creamy whipped honey butter. You will be surprised by how easy it is to make and I guarantee you won’t go back to the boxed stuff.
If you are looking for recipes to pair with this cornbread, check out my Easy Peach Cobbler and Oven-Baked Ribs recipes, next!
Cornbread with Honey Butter
I love cornbread with honey butter; it makes for the perfect side dish, but also stands on its own. What’s great about this recipe is that it is easy to make, and also makes for terrific leftovers. The best part: pairing it with honey butter.
It you have not tried skillet cornbread with honey butter before, you are in for a treat. It’s easy to make, yields high in flavor, and is super moist.
Why Should You Use a Cast Iron Skillet?
This recipe has all you need to ensure you get that delicious, moist cornbread.
But to get that crispy exterior, you need to use cast iron skillet. I can’t recommend it enough and using one will guarantee you will have that signature crispy to moist texture.
Cornbread Ingredients
Jiffy cornbread mix will always have a special place in my heart. I grew up inhaling it and eating at what seemed like all the time.
But once I was older, I started making my own and haven’t gone back since, and after you try this recipe, you might do the same.
Let’s get into what you will need:
- Cornmeal – It’s what makes cornbread, well–cornbread and gives this quick bread its signature texture. Opt for fine cornmeal for this recipe.
- Dry Ingredients – All-purpose flour, brown sugar, baking powder, baking soda, kosher salt
- Sweeteners – Maple syrup and brown sugar are used for the cornbread batter. Honey butter is used for the whipped honey butter.
- Eggs – Acts as a binder and aids in rising.
- Buttermilk – Makes the cornbread moist, rich and tender.
- Butter – This recipe calls for one stick of butter; 2 tablespoons for the cast iron pan and the remaining for the batter, adding to the richness.
How to Make Cornbread
You’ll be surprised at how easy it is to make this buttermilk cornbread in a cast iron. All it requires is a a few steps and you are on your way to enjoying amazing skillet buttermilk cornbread.
- Preheat oven to 425°F. Add cast iron skillet to the oven. You want the skillet to be hot when adding the batter.
- To a mixing bowl, add cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, kosher salt. Stir to combine.
- In a separate bowl, add maple syrup, eggs, buttermilk and melted butter. Whisk to combine.
- Remove skillet from the oven and add remaining 2 tablespoons of butter.
- Next, create a small well in the dry ingredients and add wet ingredients. Stir to combine, do not overmix.
- Add batter to the hot, buttered cast iron skillet, then bake in the oven for 22-25 minutes or until golden brown and the the center is set.
- Remove from oven and place on a cooling rack to cool.
How to Make Honey Butter
Sometimes you need a cherry-on-top to your cornbread and that is exactly what this honey butter is.
It is incredibly easy to make, and you can whip it up while the cornbread is baking.
- Add room temperature butter, honey and salt to a stand mixer using the paddle attachment.
- Whip the butter on high until butter is light and fluffy.
- Transfer to a refrigerator safe container.
If you want to pair this cornbread with spicy honey, then check out this Hot Honey recipe!
What To Pair With Buttermilk Cornbread
Cornbread makes for the perfect side dish and also goes perfectly with
The possibilities are endless! Regardless of the pairing, be sure to serve cornbread warm.
Frequently Asked Questions
Why do you need to heat the cast iron in the oven, first?
Getting the skillet ripping hot creates the perfect environment for a crispy crust. Place the cast iron in the oven as it preheats and just before adding the batter, remove it from the oven, add remaining 2 tablespoons of butter, and once melted, add the batter.
Why do you use a wire rack for cooling?
After removing cornbread from the oven, immediately transfer it to a wire rack to cool. Leaving it in the cast iron will cause steam from the cornbread to soften the crust.
Transferring it from the skillet to a wire rack will allow the steam to escape without sacrificing that beautiful crunchy outer layer.
Why do you need to spoon and level the flour?
The key to making great cornbread with the perfect consistency and texture is to make sure you use the perfect amount of flour. Scooping flour directly with a measuring cup can lead to using more flour than the recipe calls for.
Instead, use a spoon to fluff the flour and lightly spoon it into a measuring cup. Use a flat surface like the back of a knife to remove excess flour, then pour into dried ingredients.
What happens if you overmix the batter?
Overmixing can lead to dense cornbread. Be sure to mix and gently fold ingredients with a spatula just until well combined then pour into a hot and buttered cast iron skillet.
How long do I leave the cast iron skillet in the oven to get hot?
Place the cast iron skillet in the oven as soon as you begin to preheat. Once the oven is fully preheated, remove the skillet and add the butter. The time it takes for the oven to preheat should be enough time for you to assemble the batter and sufficiently heat the cast iron skillet. Just make sure the skillet is ripping hot.
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Cornbread with Honey Butter
Equipment
- 10" cast iron skillet
- 2 mixing bowls
- 1 Wire Rack
- 1 stand or hand mixer
Ingredients
Dry Ingredients
- 1¼ cup cornmeal
- 1 cup all-purpose flour, spooned and leveled
- ⅓ cup light brown sugar, packed
- 2 teaspoons kosher salt
- 2 teaspoons baking powder
Wet Ingredients
- 1½ cups buttermilk
- 1 stick butter, melted
- 2 eggs, beaten
- 2 tablespoons pure maple syrup
For Cast Iron
- 2 tablespoons butter
Honey Butter
- 1 stick butter, room temperature
- 2½ tablespoons honey
- ⅛ teaspoon kosher salt
Instructions
Buttermilk Cornbread
- Preheat oven to 425°F and add the cast iron skillet to the oven. You want the skillet to be hot when adding the batter.
- To a mixing bowl, add cornmeal, all-purpose flour, brown sugar, baking powder, and kosher salt. Whisk to combine, breaking any clumps with your fingers. In a separate bowl, add maple syrup, eggs, buttermilk and melted butter. Whisk to combine.
- Remove skillet from the oven and add remaining 2 tablespoons of butter. Next, create a small well in the dry ingredients and add wet ingredients. Stir to combine, do not overmix.
- Add batter to the hot, buttered cast iron skillet, swirl to coat the bottom with melted butter, then bake in the oven for 22-25 minutes or until golden brown and the the center is set. While cornbread is baking, make the honey butter.
- Once cooked, remove from the oven and transfer the cornbread to a cooling rack. Spread honey butter over the top and enjoy immediately. Best enjoyed warm.
Honey Butter
- Add room temperature butter, honey and salt to a stand mixer using the paddle attachment.
- Whip the butter on high until butter is light and fluffy. Transfer to a refrigerator safe container. Honey butter will keep in the refrigerator for 1 week.
