Classic Southern Cornbread Honey Butter (Print Version)

Golden Southern-style cornbread baked in a skillet, paired with creamy honey butter for comfort.

# Components:

→ 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 salt

→ Wet Ingredients

07 - 1 cup whole milk
08 - 2 large eggs
09 - 1/4 cup unsalted butter, melted and cooled
10 - 1/4 cup vegetable oil

→ For Greasing

11 - 2 tablespoons unsalted butter

→ Honey Butter

12 - 1/2 cup unsalted butter, softened
13 - 2 tablespoons honey
14 - Pinch of salt

# Directions:

01 - Preheat oven to 425°F. Place 10-inch cast-iron skillet inside to heat while preparing batter.
02 - In large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
03 - In separate bowl, whisk milk, eggs, melted butter, and vegetable oil until thoroughly combined.
04 - Pour wet ingredients into dry ingredients. Stir gently until just combined without overmixing.
05 - Carefully remove hot skillet from oven. Add 2 tablespoons butter and swirl to coat bottom and sides evenly.
06 - Pour batter into hot buttered skillet and smooth top surface.
07 - Bake for 20-25 minutes until top is golden brown and toothpick inserted in center comes out clean.
08 - While cornbread bakes, beat softened butter with honey and pinch of salt in small bowl until smooth and fluffy.
09 - Let cornbread cool 5-10 minutes before slicing. Serve warm with honey butter.

# Expert Advice:

01 -
  • The cast-iron skillet creates edges so crispy and buttery they're almost caramelized while the inside stays cloud-soft.
  • Honey butter melting into warm cornbread is the kind of simple luxury that makes you understand why people crave comfort food.
  • It comes together faster than you'd expect, so you can serve it warm without hours of fussing.
02 -
  • Overmixing the batter is the most common mistake and it ruins the tender crumb, so stop stirring the moment you don't see dry flour anymore.
  • The hot skillet is non-negotiable; it creates the crispy, caramelized edges that make this cornbread different from pan cornbread.
  • Don't let the cornbread cool completely before serving because cold cornbread loses its magic, but don't slice it burning hot either or it falls apart.
03 -
  • If your skillet isn't hot enough when you pour the batter, the bottom won't crisp up, so take the full time to preheat and don't open the oven door to check it until at least 20 minutes have passed.
  • Leftover cornbread keeps for a few days wrapped loosely at room temperature and can be reheated gently in a low oven until warm, then topped with fresh honey butter.
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