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Perfect Honey Butter Skillet Cornbread for Fall

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This perfect honey butter skillet cornbread is moist on the inside, crisp and golden on the edges, and sweet enough to feel like a treat but not so sweet it crosses into cake territory. The answer, as it turns out, wasn’t in a box. It was in a hot cast iron skillet and a generous pour of honey butter.

Ingredients

Scale
  • 1 ½ cups yellow cornmeal
  • 1 cup all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups buttermilk
  • ½ cup sour cream
  • 2 large eggs, room temperature
  • 6 tablespoons unsalted butter, melted
  • ¼ cup honey
  • For the Honey Butter Topping: ¼ cup unsalted butter, 2 tablespoons honey

Instructions

  1. Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet in the oven to preheat.
  2. In a large bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together buttermilk, sour cream, eggs, melted butter (6 tablespoons), and honey until smooth.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold together until just combined. Do not overmix; a few lumps are fine.
  5. Carefully remove the hot skillet from the oven. Add 2 tablespoons of butter to the skillet, let it melt, and swirl to coat the bottom and sides. Immediately pour the batter into the hot skillet.
  6. Return the skillet to the oven and bake for 20-25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. While the cornbread bakes, make the honey butter topping: melt ¼ cup butter and 2 tablespoons honey together in a small saucepan over low heat or in a microwave-safe bowl. Stir to combine.
  8. As soon as the cornbread comes out of the oven, place the skillet on a cooling rack. Brush the hot honey butter generously over the top. Let cool in the pan for at least 10-15 minutes before slicing and serving.

Notes

Preheating the skillet is crucial for a crispy crust. Do not overmix the batter. Let the cornbread rest for 10-15 minutes before slicing for cleaner cuts. For a gluten-free version, use a 1:1 gluten-free all-purpose flour blend. For a vegan adaptation, use flax eggs, dairy-free buttermilk, and vegan butter and sour cream.

Nutrition

Keywords: cornbread, honey butter, skillet cornbread, fall recipe, comfort food, side dish, cast iron

Find it online: https://avabowls.com/perfect-honey-butter-skillet-cornbread-for-fall/