Recipe

Skillet Honey Butter Cornbread

Golden, buttery cornbread with crisp edges, a tender crumb, and just enough honey to make you go back for “one more piece.”

By Matt Campbell

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4.8

A golden cast iron skillet of cornbread with crisp edges, a pat of butter melting on top, on a warm wooden table with soft natural kitchen light

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Cornbread is one of those foods that can be quietly fine or it can be the thing everyone keeps checking on in the kitchen until half the pan mysteriously disappears. This is the second one.

We’re going for crisp, caramelized edges from a preheated skillet, a tender center that still holds together, and a little honey-butter energy that makes chili night feel like a whole event. No fancy flour blends, no hard-to-find cornmeal, no drama.

A neat lineup of cornbread ingredients on a light kitchen counter: cornmeal, flour, baking powder, baking soda, salt, eggs, buttermilk, butter, honey, and sugar

Why It Works

Crisp edges, the good kind: Preheating the cast iron with butter gives you that crackly, golden ring that people fight over. (Ovens and skillets vary, but this stacks the odds in your favor.)
Moist, not cakey: Buttermilk plus melted butter keeps the crumb tender without turning it into sweet corn cake.
Balanced sweetness: A small amount of sugar and honey makes it cozy, not dessert.
One bowl mixing: Wet in, dry in, stir gently, bake. Done.

A cast iron skillet in the oven with butter sizzling and foaming, ready for cornbread batter

Pairs Well With

Storage Tips

How to Store Cornbread

Room temperature: Cool completely, then wrap tightly or store in an airtight container for up to 2 days. If your kitchen runs warm or humid, refrigerate instead.
Refrigerator: Store airtight for up to 5 days. Rewarm to bring back the texture.
Freezer: Wrap individual pieces in plastic wrap, then place in a freezer bag for up to 3 months.

Best ways to reheat

Oven: 350°F for 8 to 12 minutes, wrapped in foil if you want it softer.
Skillet: Medium-low heat with a tiny bit of butter for 2 to 3 minutes per side for revived crisp edges.
Microwave: 15 to 25 seconds. Works, but you lose the crunch.

Leftover move: Split a piece, toast it in a skillet, and top with a fried egg and hot sauce. Suddenly breakfast has plans.

Common Questions

Can I make this without buttermilk?

Yes. Mix 1 1/2 cups milk with 1 1/2 tablespoons lemon juice or white vinegar. Let it sit 5 minutes (10 is fine too), then use it like buttermilk.

Do I have to use a cast iron skillet?

No, but it really helps with the crisp edges. You can bake this in an 8x8-inch metal pan or a 9-inch cake pan. Grease well and bake at 425°F for about 20 to 25 minutes, starting to check at 20, until the top is golden and a toothpick comes out with a few moist crumbs.

Why is my cornbread dry or crumbly?

Usually it is one of three things: overbaking, too much cornmeal from heavy scoops, or overmixing. Pull it when a toothpick comes out with a few moist crumbs, and stir the batter only until combined.

Can I make it sweeter or more savory?

Absolutely. For sweeter, bump sugar to 1/3 cup. For savory, reduce sugar to 1 tablespoon and add 1 to 2 cups shredded sharp cheddar plus sliced jalapeños.

How do I know it is done?

The top will be golden and spring back when lightly pressed, and the center should read about 200°F (195 to 205°F) if you use an instant-read thermometer.

My skillet is 10-inch, but it feels small. Will it overflow?

Some 10-inch skillets are a little shallower than others. A standard-depth 10-inch skillet is ideal. If yours is shallow, use a 10-inch deep skillet or a 9x9-inch or 8x8-inch pan instead, and bake until the center tests done.

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 (standard depth)
Large mixing bowl
Whisk
Measuring cups and spoons
Rubber spatula
Oven mitts

I learned pretty quickly that cornbread is a trust exercise. If you promise crisp edges and deliver a pale, sad square, people remember. My fix was a preheated skillet and enough butter to make the kitchen smell like you actually have it together. The honey part happened later, when I realized the best cornbread is not just good with chili. It is good standing at the counter, tearing off corners like a casual little gremlin.