30-Minute Skillet Cornbread with Honey Butter Will Win Hearts Instantly

Name: 30-Minute Skillet Cornbread with Honey Butter Will Win Hearts Instantly
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 1 tbsp baking powder; 1/2 tsp salt; 1 cup milk; 1/4 cup honey; 1 egg; 1/4 cup melted butter; For honey butter: 1/2 cup softened butter, 2 tbsp honey

Author: lia

Published: October 31, 2025

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There’s something magical about skillet cornbread with honey butter. It’s one of those recipes that feels like home—warm, comforting, and so simple to make. I’ve been making this for years, and it’s become my go-to side dish for everything from cozy Sunday dinners to potlucks with friends. The secret? That crispy, golden crust you get from baking it in a hot cast-iron skillet. And let’s not forget the honey butter—sweet, creamy, and the perfect finishing touch. Whether you’re pairing it with chili or enjoying it as a snack, this skillet cornbread is guaranteed to steal the show. Trust me, once you try it, you’ll be hooked!

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Why You’ll Love This Skillet Cornbread with Honey Butter

This skillet cornbread isn’t just good—it’s the kind of recipe that makes people ask for seconds (and thirds!). Here’s why it’s become my absolute favorite:

Quick & easy: From bowl to table in 30 minutes flat—perfect for when hunger strikes unexpectedly
That crispy crust: The hot cast iron gives you that irresistible golden edge that crackles when you break into it
Honey butter magic: The sweet, creamy topping takes this from basic to “can I have the recipe?” territory
Versatile star: Equally at home next to spicy chili or as a breakfast treat with your coffee
No-fail recipe: Even my baking-challenged cousin can’t mess this one up!

Seriously, this cornbread checks all the boxes—simple ingredients, minimal effort, and maximum deliciousness. What’s not to love?

Ingredients for Skillet Cornbread with Honey Butter

Gathering the right ingredients is half the battle when it comes to perfect skillet cornbread. Here’s what you’ll need—and yes, every single one matters! I’ve learned the hard way that substitutions can change the texture completely, so trust me on these measurements.

1 cup cornmeal – Not the self-rising kind! Plain, stone-ground yellow cornmeal gives that classic texture
1 cup all-purpose flour – Spooned and leveled, please—no packing it down
1 tbsp baking powder – Make sure it’s fresh for maximum rise
1/2 tsp salt – Just enough to balance the sweetness
1 cup milk – Whole milk makes it extra rich, but 2% works in a pinch
1/4 cup honey – Local if you can get it—the flavor difference is amazing
1 large egg – Room temperature blends in smoother
1/4 cup melted butter (unsalted) – Cooled slightly so it doesn’t cook the egg

For the Honey Butter:

1/2 cup softened butter – Salted or unsalted, your choice (I prefer salted for contrast)
2 tbsp honey – Same as above—quality matters here!

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See? Nothing fancy—just good, honest ingredients that come together to create something truly special. Now let’s get mixing!

How to Make Skillet Cornbread with Honey Butter

Now comes the fun part—turning those simple ingredients into golden, crumbly perfection! This is where the magic happens, and I’ll walk you through every step. Just follow along, and you’ll have the most delicious skillet cornbread in no time.

Preparing the Batter

First things first—preheat that oven to 375°F (190°C) and toss your cast-iron skillet in there to get nice and hot. While that’s heating up, let’s make the batter. In one bowl, whisk together your dry ingredients—cornmeal, flour, baking powder, and salt. In another bowl, beat the egg lightly before adding milk, honey, and that glorious melted butter. Here’s my secret: let the melted butter cool just enough so it doesn’t scramble the egg when you mix it in. Now, pour the wet ingredients into the dry and stir just until combined—lumps are totally fine! Overmixing is the enemy of tender cornbread.

Baking the Cornbread

Carefully pull that sizzling-hot skillet from the oven (oven mitts, please!) and quickly pour in your batter. It should sizzle slightly—that’s how you know you’ll get that perfect crispy crust. Pop it back in the oven for about 20 minutes. You’ll know it’s done when the edges pull away from the pan and a toothpick comes out clean. The top should be a beautiful golden brown with just a few cracks—that’s cornbread character!

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Making the Honey Butter

While your cornbread bakes, whip up the honey butter. Simply beat together softened butter and honey until creamy and dreamy. Taste and adjust the sweetness—sometimes I add an extra drizzle of honey if I’m feeling indulgent. That’s it! Now just wait (im)patiently for your cornbread to finish baking.

Tips for Perfect Skillet Cornbread with Honey Butter

After making this skillet cornbread more times than I can count, I’ve picked up some tricks that make all the difference. First—that hot skillet is non-negotiable! I preheat mine for a good 10 minutes to get it screaming hot. This gives you that irresistible crispy bottom we all crave.

Batter consistency matters too. It should be thick but pourable—like pancake batter with a bit more body. If it looks too dry, add a splash more milk. And whatever you do, resist the urge to overmix! A few lumps in the batter keep the texture tender.

Play with the honey butter to suit your taste. Sometimes I add a pinch of flaky salt for contrast, or a dash of cinnamon when I’m feeling fancy. Pro tip: make extra honey butter—it disappears fast!

Last thing: let the cornbread rest for 5 minutes after baking. I know it’s hard to wait, but this helps it set perfectly for clean slices.

Serving Suggestions for Skillet Cornbread with Honey Butter

Oh, the possibilities! This skillet cornbread plays well with so many dishes—it’s like the best supporting actor in your meal. My absolute favorite? A steaming bowl of spicy chili with this cornbread on the side for dunking. The sweet honey butter melts right into the bread, creating the perfect contrast to the heat.

But don’t stop there! Try it with:

Hearty soups (think chicken noodle or creamy potato)
BBQ nights—it’s fantastic for sopping up sauce
Breakfast with a drizzle of extra honey and fresh fruit
Holiday meals as a sweet alternative to dinner rolls

Honestly? Sometimes I just eat it warm from the skillet with extra honey butter as an afternoon snack. No judgment here!

Storing and Reheating Skillet Cornbread with Honey Butter

Listen, I know this cornbread probably won’t last long—but just in case you have leftovers (miracle of miracles!), here’s how to keep them tasting fresh. First, let it cool completely, then wrap it tightly in foil or pop it in an airtight container. It’ll stay delicious at room temperature for about 2 days, or you can refrigerate it for up to 5 days if you prefer.

When you’re ready for round two, my favorite trick is reheating slices in the oven at 350°F for 5-10 minutes to bring back that crispy edge. No oven? No problem! A quick zap in the microwave works too—just 15 seconds per slice will do. And don’t forget to slather on fresh honey butter before serving. It’s like magic—almost as good as the first time!

Skillet Cornbread with Honey Butter FAQs

I’ve gotten so many questions about this skillet cornbread over the years—here are the ones that pop up most often with my tried-and-true answers!

Can I use buttermilk instead of regular milk?
Absolutely! Buttermilk makes the cornbread extra tender with a slight tang. Just reduce the baking powder to 2 tsp and add 1/2 tsp baking soda to balance the acidity. You’ll love the results!

Why is my cornbread dry?
Two likely culprits: overbaking or overmixing. Set that timer and check at 18 minutes—even a few extra minutes can dry it out. And remember, lumpy batter is good batter!

Can I make this without a cast iron skillet?
Sure, but you’ll miss that crispy crust! A 9-inch cake pan works in a pinch—just grease it well and don’t preheat it. The texture will be softer all around.

Can I freeze the honey butter?
You bet! Portion it into small containers or roll it in parchment paper. It keeps for 3 months frozen—perfect for when cornbread cravings strike unexpectedly.

Help! My honey butter separated!
No worries—just let your butter soften more next time. If it happens, pop the mixture in the fridge for 10 minutes, then rewhip. Good as new!

Nutritional Information

Here’s the scoop on what’s in each delicious slice (based on 8 servings): about 220 calories, 10g fat (6g saturated), 30g carbs (2g fiber, 12g sugar), and 4g protein. But let’s be real—these numbers can vary based on your exact ingredients and how generously you slather on that honey butter! Consider this your friendly estimate, not a lab-certified analysis. After all, some things (like extra honey butter) are worth every bite.

Share Your Skillet Cornbread with Honey Butter

Nothing makes me happier than hearing how this skillet cornbread turns out in your kitchen! Did you add a twist? Maybe a pinch of cayenne or some cheddar cheese? Drop a comment below—I read every single one. And if you loved it as much as I do, share it with your fellow cornbread lovers! Happy baking!

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