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Get the Recipe Honey Skillet Cornbread

Honey Cornbread is made in a cast-iron skillet for crispy, caramelized edges and a sweet, tender crumb bread with a bit of bite from coarse cornmeal and real corn pieces (use fresh or frozen!). It's topped off with an indulgent dose of honey butter, leaving it irresistibly sweet. Pair it with homemade chili, a cozy soup, or some saucy ribs.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 8 servings
Calories: 432 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 2 2 Tablespoons vegetable oil
  • 1 1 cup milk room temperature (or microwaved 20-30 seconds)
  • 1 1 Tablespoon white vinegar
  • 1 1 cup all-purpose flour
  • 1 1 teaspoon baking soda
  • 1 1 cup yellow cornmeal
  • 1/2 1/2 teaspoon kosher salt
  • 1 1 egg room temperature
  • 1/3 1/3 cup honey
  • 1/4 1/4 cup unsalted butter
  • 1/4 1/4 cup shortening
  • 1/2 1/2 cup corn kernels fresh or frozen (see note)
DRIZZLE:
  • 1/4 1/4 cup unsalted butter
  • 1/4 1/4 cup honey

Instructions

    Cup of Yum
  1. Pour vegetable oil in 10-inch cast iron skillet. Place in oven and pre-heat to 400°F.
  2. Meanwhile, combine milk and vinegar in a small bowl. Mix and let sit for a minute.
  3. Stir together flour, baking soda, cornmeal, and salt in a small bowl and set aside.
  4. In a large bowl, melt butter and shortening together; microwave in 15 second increments, stirring in between until melted. Let cool slightly, then whisk in the milk and vinegar mixture, egg, and honey.
  5. Fold the dry ingredients into the bowl of wet ingredients until almost combined, then add corn kernels, mixing until just fully incorporated.
  6. Carefully remove cast iron skillet from oven using oven mitts, and pour the cornbread batter in the pan, being sure to spread evenly quickly, as the edge of the cornbread will begin to form from the heated oil.
  7. Place the skillet back in the oven and bake for 18-24 minutes until the edges are golden brown and toothpick comes out clean.
  8. In a small bowl, microwave the butter and honey for the drizzle. Stir to combine, then drizzle it evenly on top of cornbread. Slice and serve with whipped honey butter as desired.

Notes

  • Milk/Vinegar: if you have buttermilk, you can substitute it for this mixture.
  • Frozen corn: make sure it is thawed, drained, and patted dry.
  • You can use an 8x8 or 9x9 inch square pan instead of cast iron, but skip the heating of the oil and instead just grease the pan.

Nutrition Information

Calories 432kcal (22%) Carbohydrates 50g (17%) Protein 6g (12%) Fat 24g (37%) Saturated Fat 13g (65%) Polyunsaturated Fat 3g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 54mg (18%) Sodium 326mg (14%) Potassium 159mg (5%) Fiber 3g (12%) Sugar 23g (46%) Vitamin A 438IU (9%) Vitamin C 1mg (1%) Calcium 47mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 432

% Daily Value*

Calories 432kcal 22%
Carbohydrates 50g 17%
Protein 6g 12%
Fat 24g 37%
Saturated Fat 13g 65%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 54mg 18%
Sodium 326mg 14%
Potassium 159mg 3%
Fiber 3g 12%
Sugar 23g 46%
Vitamin A 438IU 9%
Vitamin C 1mg 1%
Calcium 47mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.