Recipe

Honey Butter Skillet Cornbread

Golden, crisp-edged cornbread with a tender center and a glossy honey-butter finish. Chili night, handled.

By Matt Campbell

•

4.8

A golden skillet cornbread cut into wedges in a cast iron pan with melted honey butter glistening on top on a rustic wooden table

Chili is doing a lot. It is rich, saucy, spiced, and proud of it. So the side dish does not need to audition for its own show. It just needs to be reliable, cozy, and preferably equipped with crisp edges.

Enter: skillet cornbread with honey butter. It bakes up tall and golden, the bottom gets that addictive crunch from the hot pan, and the top gets brushed with honey butter so it tastes like you planned ahead. You did not. We love that for you.

Cornmeal, flour, buttermilk, eggs, honey, butter, and baking powder arranged together on a bright kitchen counter before baking

Why It Works

Crisp edges, tender center: Preheating the skillet gives you that crunchy, buttery ring around the outside without drying out the crumb.
Balanced sweetness: A little honey in the batter plus honey butter on top, so it is sweet enough to soothe spicy chili but not dessert-sweet.
No-fuss mixing: Two bowls, a whisk, and you are done. No mixer, no drama.
Flexible for your chili situation: Works with beef chili, turkey chili, vegetarian chili, and even chili leftovers that need a glow-up.

Pairs Well With

Storage Tips

Room temp: Wrap cooled cornbread tightly and keep it on the counter up to 2 days.

Refrigerator: Store airtight up to 5 days. Reheat slices in a skillet over medium-low with a tiny pat of butter to bring the edges back to life.

Freezer: Wrap wedges individually, then stash in a freezer bag up to 3 months. Thaw overnight in the fridge.

Best reheat: 325°F oven for 8 to 12 minutes, or a toaster oven. Microwave works, but you will miss the crisp. If you must microwave, do 15 to 20 seconds then finish in a hot dry pan for 1 minute per side.

Common Questions

What sides go best with chili?

My top picks are anything that can scoop or cool the bowl: cornbread, tortilla chips, baked potatoes, rice, simple salad, and crunchy slaw. This skillet cornbread is the one I make when I want maximum comfort with minimum effort.

Can I make this cornbread without buttermilk?

Yes. Mix 1 1/2 cups milk with 1 1/2 tablespoons lemon juice or white vinegar. Let it sit 5 minutes, then use it like buttermilk.

Should cornbread be sweet or not?

Team both. For chili, I like lightly sweet cornbread because it plays well with spice. If you want it less sweet, reduce the honey in the batter to 1 tablespoon and skip the honey in the topping.

Why is my cornbread dry?

Usually one of three things: too much flour, overbaking, or not enough fat. Spoon flour into the measuring cup (do not pack), pull it when the center is just set, and do not skimp on the butter in the pan.

Can I add mix-ins?

Absolutely. For chili night, try 1 cup corn kernels, 1 cup shredded cheddar, or 1 to 2 diced jalapeños. Fold them in right before baking.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

10-inch cast iron skillet (or oven-safe skillet)
2 mixing bowls
Whisk
Rubber spatula
Measuring cups and spoons
Oven mitts (seriously, that handle is lava)

Skillet note: Cast iron is the easiest path to crisp edges. If you use another oven-safe skillet or pan, make sure it is well-greased. Stainless can stick, so butter generously and consider lining the bottom with parchment if you are nervous.

I started making skillet cornbread when I realized my “side dish energy” on chili night is basically one step above tearing open a bag of chips. I want something that feels homemade, but I also want to keep stirring the chili and tasting it like I am in charge of something important.

This is the compromise: one bowl for dry, one for wet, and a skillet that does the heavy lifting. The first time I brushed honey butter on top, I ate a wedge over the sink like a raccoon and immediately decided it was now the official chili side in my kitchen.

Honey Butter Skillet Cornbread

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Servings 8 wedges

Ingredients

For the cornbread

1 cup yellow cornmeal (medium grind)
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine salt
1/2 teaspoon baking soda
2 large eggs (room temp is best)
1 1/2 cups buttermilk (room temp is best)
1/4 cup honey
6 tablespoons unsalted butter, melted and slightly cooled (plus 1 tablespoon for the skillet)

Cornmeal note: Medium grind gives a tender crumb with a little texture. If you use stone-ground, it can drink up more liquid, so do not be surprised if the batter looks a touch thicker.

For the honey butter finish

2 tablespoons unsalted butter
1 tablespoon honey
Pinch of flaky salt (optional, but kind of adorable)

Measured cornmeal and flour in bowls with buttermilk, eggs, honey, and melted butter ready for mixing on a tidy kitchen counter

Instructions

Heat the oven and skillet. Place a 10-inch cast iron skillet in the oven and preheat to 425°F. Let it heat for at least 10 minutes once the oven is hot.
Mix the dry ingredients. In a bowl, whisk together cornmeal, flour, baking powder, salt, and baking soda.
Mix the wet ingredients. In a second bowl, whisk eggs, buttermilk, honey, and 6 tablespoons melted butter. (Room-temp buttermilk and eggs help the butter stay smoothly mixed instead of clumping up.)
Combine. Pour wet into dry and fold just until you do not see dry pockets. Do not overmix. A few small lumps are fine.
Butter the hot skillet. Carefully remove the skillet from the oven. Add 1 tablespoon butter and swirl until melted and the bottom is coated.
Bake. Pour batter into the skillet and bake 16 to 20 minutes, until deeply golden, the edges are pulling away a bit, and the center looks set with no jiggle. A toothpick should come out with a few moist crumbs, not wet batter.
Honey butter finish. While it bakes, melt 2 tablespoons butter and stir in 1 tablespoon honey. Brush over the hot cornbread right after it comes out. Sprinkle flaky salt if using.
Cool, slice, and serve. Let it cool 5 minutes, then cut into wedges. Serve warm next to chili, or tear off pieces and dunk like you mean it.