Save to Pinterest The smell of cornbread baking in a hot skillet brings me right back to Sunday afternoons at my grandmother's table. She always said the secret wasn't in the recipe—it was in the heat of the pan. One winter evening, I tried making it without preheating the skillet, and the difference was impossible to ignore: no golden crust, no buttery crackle along the edges. That's when I learned that a screaming-hot skillet isn't optional—it's everything.
I made this for a potluck once, still warm from the oven, wrapped in a kitchen towel. It was gone before the chili even made it to the table. Someone asked if I'd brought two batches, and I wished I had. That night taught me that cornbread doesn't need to be fancy—it just needs to be hot, golden, and served with enthusiasm.
Ingredients
- Yellow cornmeal: The foundation of texture and flavor, giving the bread its signature crumb and subtle sweetness.
- All-purpose flour: Balances the cornmeal and creates a tender, cake-like structure without being too dense.
- Granulated sugar: Adds just enough sweetness to complement the honey glaze without overpowering the corn.
- Baking powder and baking soda: Work together to create a light, airy rise and help the edges crisp beautifully in the hot skillet.
- Fine sea salt: Enhances every flavor and keeps the sweetness in check.
- Whole milk: Adds richness and moisture, though buttermilk will give you a tangy, Southern-style crumb.
- Eggs: Bind the batter and contribute to the tender, golden interior.
- Melted unsalted butter: Brings richness to the batter and is essential for coating the hot skillet to create those crispy edges.
- Honey: Combined with butter, it creates a glaze that soaks into the warm cornbread and adds a sweet, glossy finish.
Instructions
- Preheat the oven and skillet:
- Set your oven to 400°F and place your cast iron skillet inside while it heats. This step is non-negotiable—it's what gives you that crispy, golden crust.
- Mix the dry ingredients:
- Whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl. Make sure everything is evenly distributed so every bite tastes balanced.
- Combine the wet ingredients:
- In a separate bowl, whisk the milk, eggs, and melted butter until smooth. The butter should be melted but not scalding hot, or it might scramble the eggs.
- Fold the batter:
- Pour the wet mixture into the well of the dry ingredients and gently fold until just combined. A few lumps are fine—overmixing will make the cornbread tough.
- Butter the hot skillet:
- Carefully pull the skillet from the oven, add a knob of butter, and swirl it around to coat the bottom and sides. You should hear it sizzle—that's the sound of crispy edges forming.
- Bake the cornbread:
- Pour the batter into the hot skillet and smooth the top lightly. Bake for 18 to 20 minutes, until golden brown and a toothpick comes out clean.
- Make the honey butter glaze:
- While the cornbread bakes, melt the butter and honey together in a small saucepan or microwave. Stir until smooth and glossy.
- Glaze and serve:
- As soon as the cornbread comes out of the oven, brush the honey butter generously over the top. Let it cool slightly, then slice and serve warm.
Save to Pinterest There's something about breaking off a warm wedge of cornbread, the honey butter still glistening on top, that makes a meal feel complete. It's not just a side dish—it's the thing people remember, the thing they reach for twice, the thing that makes them ask you to bring it again.
Serving Suggestions
This cornbread shines alongside chili, barbecue, collard greens, or any hearty soup. I've also served it at breakfast with scrambled eggs and hot sauce, and it disappeared just as fast. If you have leftovers (unlikely), toast them the next morning and spread with salted butter.
Variations to Try
Stir in a cup of corn kernels for extra sweetness and texture, or fold in shredded cheddar and diced jalapeños for a savory twist. Swap the whole milk for buttermilk if you want a tangier crumb with a bit more rise. Some folks like to drizzle extra honey over each slice—I won't stop you.
Storage and Reheating
Store leftover cornbread in an airtight container at room temperature for up to two days, or refrigerate for up to five. Reheat slices in a skillet with a little butter, or wrap in foil and warm in a low oven. The edges won't be quite as crispy, but the flavor stays strong.
- Freeze individual slices wrapped in plastic and foil for up to three months.
- Thaw at room temperature or microwave for 20 seconds before serving.
- Refresh in a hot skillet for a few seconds to bring back some of that original crispness.
Save to Pinterest This cornbread doesn't need much to shine—just a hot skillet, good butter, and a little honey. Make it once, and it'll become the thing you're known for.
Recipe FAQs
- → Can I use buttermilk instead of whole milk?
Yes, buttermilk can replace whole milk for a tangier flavor and a slightly denser crumb.
- → What type of skillet is best for this cornbread?
A 10-inch cast iron skillet is ideal as it retains heat well and provides even browning.
- → How do I prevent the cornbread from sticking to the skillet?
Coat the skillet's bottom and sides with melted butter before adding the batter to ensure easy release.
- → Can I add extra ingredients to the batter?
Yes, adding corn kernels or shredded cheddar can enhance texture and flavor.
- → Is it necessary to glaze with honey butter immediately after baking?
Brushing the honey butter glaze while the cornbread is warm allows it to soak in and creates a glossy finish.