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    Home » All Recipes

    Author: Donna | Published: Aug 24, 2020 | Modified: Oct 12, 2022

    Honeyed Skillet Cornbread

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    Fresh and delicious, this honey butter cornbread tastes amazing slathered with honey whipped butter. Skillet cornbread makes the perfect sweet and savory side dish. Delicious comfort food, a Holiday side, or a great snack to enjoy throughout the week.

    Homemade honey butter cornbread in a cast iron skillet with a dollop of butter on top

    Perfect Honey Butter Cornbread

    Put away the Jiffy packet mix.

    Pull out the cast-iron skillet.

    This skillet cornbread from scratch rocks.

    It is sweetened with a little bit of honey, and some coconut sugar, and it is loaded with creamed corn to make sure it stays super moist and delicious.

    We have it with our Thanksgiving feast every year, and it is always a huge hit, especially now that we are living in Australia where cornbread cannot be easily found.

    Homemade cornbread is so easy to bring together in a cast-iron skillet, and it tastes so good!

    So much better than the packet stuff.

    Honey butter cornbread makes the perfect side to a nice Turkey and Sweet Potato Chilli during the colder months and is an absolute must-have on the Thanksgiving table.

    You are going to want to make a double batch, trust me!

    Homemade honey butter cornbread in a cast iron skillet with a dollop of butter on top and a slice removed and sitting on the side

    How To Make Cornbread In A Skillet

    I told you honey butter cornbread is super easy, and I did not lie.

    You are going to need these simple ingredients:

    • butter
    • cornmeal
    • white wholewheat flour
    • baking powder
    • baking soda
    • salt
    • coconut sugar
    • cayenne pepper
    • eggs
    • honey
    • milk
    • creamed corn
    a glass bowl with dry ingredients for homemade cornbread
    Add all of the dry ingredients to a bowl.
    wet ingredients added to the dry ingredients of cornbread in a glass bowl
    Add in the wet ingredients and mix gently. Do not overmix.
    Creamed corn added to some homemade cornbread mixture in a glass bowl with a spatula gently folding everything together
    Gently fold in the creamed corn. Do not overmix.

    See, nothing fancy.

    Once you have collected all of your ingredients you are going to want to:

    • Melt the butter in a small saucepan
    • Combine the cornmeal, flour, baking powder, baking soda, salt, coconut sugar, and cayenne pepper in a large mixing bowl
    • Gently beat the eggs in a separate bowl.
    • Add in the butter (which should now have cooled), the honey and the milk. Add to the dry ingredients and mix well
    • Fold in the creamed corn and let the whole thing rest at room temperature for about 10 mins
    • Melt 1 tablespoon butter in the skillet. When it is melted, pour in the batter and pop the whole thing into the oven
    • Bake for 20-25 minutes until the top is golden brown
    • Remove from the oven, and allow to cool for 10 minutes. Slice and enjoy

    TIP: make sure you let the cooked honey butter cornbread cool down in the pan for at least 10 minutes or it will fall apart when you try to remove it.

    Voila, super delicious, soft and fluffy homemade cornbread.

    Done and done.

    homemade cornbread in a black cast iron skillet with a cube of butter on top

    How To Serve Homemade Cornbread

    After it has cooled, go on ahead and remove the cornbread from the skillet and cut into slices.

    At this point you are going to find me slathering on a heap of whipped honey butter, because OMG.

    TIP: To make whipped honey butter, simply combine some softened butter and honey and give it a good old whisk until incorporated. Pop into the fridge to harden up a bit until ready to serve.

    Whatever isn't eaten should be stored in an airtight container with a lid in the fridge.

    Simply pop it into the microwave for a bit to re-heat.

    a wedge of cornbread being served from a cast iron skillet containing some homemade corn bread with a dollop of honey butter  on top
    Even though this smells amazing coming out of the oven, when I say you need to let it sit for 10 minutes, you really NEED to let this sit for 10 minutes or it will fall apart when you try to serve it.

    Anything Else I Need To Know About Homemade Skillet Cornbread?

    This is a great simple dish to bring along to a potluck.

    It is:

    • Easily made ahead of time
    • Reheat in the microwave or serve at room temperature
    • Freezes well
    • Travels well
    • Super popular with kids
    • Great for camping

    Even though this smells amazing coming out of the oven, when I say you need to let it sit for 10 minutes, you really NEED to let this sit for 10 minutes.

    If you don’t, it will crumble into a million pieces, and you will cry.

    Once it has had the mandatory rest, cut a big hunk, and enjoy with some honey whipped butter.

    Yum.

    Want to spice it up a notch? Why not try pairing with some cowboy candy from cook like a master?

    Need some more amazing comfort food that's a little bit different?

    Turkey and Sweet Potato Chilli in the Instant Pot
    Pair your homemade honey butter cornbread with some Turkey and Sweet Potato Chilli.

    Check these recipes out:

    • Creamy Whipped Feta and Cauliflower Mash Recipe
    • Garlic Pepper Skillet Green Beans
    • One Pan Creamy Garlic Chicken with Potatoes and Garden Herbs
    • Pumpkin and Fresh Cranberry Bread
    • One-Skillet Honey Pomegranate Balsamic Glazed Chicken Thighs

    Happy Eating

    xx

    Recipe

    honey butter cornbread

    Honeyed Skillet Cornbread

    Whole Food Bellies
    Fresh and delicious, this honey sweetened cornbread tastes amazing. Slather on some honey whipped butter, and you have the perfect side. Also perfect as a snack throughout the week.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Side
    Cuisine American, Sweet
    Servings 8 serves
    Calories 203 kcal

    Ingredients
      

    • 1 stick (½ cup) unsalted butter melted and cooled to room temperature
    • 1 cup cornmeal
    • 1 cup white wholewheat flour
    • 2 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ¼ cup coconut sugar
    • ¼ teaspoon cayenne pepper
    • 2 eggs
    • 2 tablespoon honey
    • 1 cup milk of choice
    • 1 14.5 oz can (415g) creamed corn
    Prevent your screen from going dark

    Instructions
     

    • Pre-heat the oven to 400 degrees
    • Melt the butter in a small saucepan and set aside
    • Combine the cornmeal, flour, baking powder, baking soda, salt, coconut sugar, and cayenne pepper in a large mixing bowl
    • In a separate bowl, gently beat the eggs. Add in the butter (which should now have cooled), the honey and the milk. Add to the dry ingredients and mix well
    • Fold in the creamed corn and let the whole thing rest at room temperature for about 10 mins
    • Over a medium heat, melt 1 tablespoon butter in the skillet. When it is melted, pour in the batter and pop the whole thing into the oven
    • Bake for 20-25 minutes until the top is golden brown.
    • Remove from the oven, and allow to cool for 10 minutes. Slice and enjoy

    Video

    Notes

    Let this rest for 10 minutes once it comes out of the oven. If you don't, it will fall apart and you will not be happy!

    Nutrition

    Calories: 203kcalCarbohydrates: 27.5gProtein: 5.3gFat: 9.3gSaturated Fat: 5.2gCholesterol: 62mgSodium: 155mgFiber: 2gSugar: 7.6g
    Tried this recipe?Leave a comment HERE and let us know how it was!

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Want a sneak peek at what else we have with our Thanksgiving meal? Ok, ok, calm down - we will be having cranberry and vanilla bean butter and waffles for breakfast, turkey (of course), slow cooker garlicky herbed cauliflower mash, leek noodles with créme fraîche, and a new recipe (coming soon) as sides, and cranberry and apple crisp for dessert.

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    Reader Interactions

    Comments

    1. Trudy says

      October 20, 2020 at 4:45 am

      What size skillet do you use? 10”? 12”?
      Thank you for sharing

      Reply
      • Donna says

        October 22, 2020 at 9:49 am

        Hi Trudy, I use a 12 inch!

        Reply
    2. Dannii @ Hungry Healthy Happy says

      December 02, 2015 at 7:58 am

      Can you believe that I have never tried cornbread? I really need to try it. I bet the honey flavour in this is really good.

      Reply
      • Donna1 says

        December 02, 2015 at 11:07 am

        You really do 🙂 I love it, and so do the kids!! I guess it's not that common outside the US though

        Reply
    3. Preethi'scuisine says

      December 01, 2015 at 5:02 am

      Something new for me. The Bread look so good , feel like diving in.. Thanks for sharing.

      Reply
    4. Scott says

      November 30, 2015 at 6:53 pm

      If you ever come to Pittsburgh stop by Loafers Bread Co. We are a small family in Wexford. We make two kinds of corn bread, plain and jalapeño. I think it is the best ...

      Reply
      • Donna1 says

        December 03, 2015 at 10:32 am

        I will indeed Scott 🙂 Love the sound of the jalapeño version!

        Reply
    5. Christine | Vermilion Roots says

      November 30, 2015 at 4:50 pm

      I learned to love cornbread after moving to California. Can't get enough of it. Even recently turned it into pancakes for breakfast. 🙂

      Reply
    6. shobha says

      November 30, 2015 at 11:01 am

      This is something new.. Looks delicious.

      Reply
    7. Choclette says

      November 30, 2015 at 10:47 am

      There is something so homely about the word skillet. I love it and so want one of my own. Your cornbread sounds wonderful too, but I would definitely want to slather on the butter, especially if it was honey whipped butter 😉

      Reply
      • Donna1 says

        November 30, 2015 at 2:47 pm

        You should definitely get a skillet - I just started using one in the past couple of years, and I am completely hooked!! They are amazing

        Reply
    8. Kathrina says

      November 30, 2015 at 9:17 am

      Oooh, YES! I am so ready to dive right into that piece with that lovely butter! I love cornbread so much. My grandfather used to give it to us for breakfast sometimes with a little milk poured over and a sprinkle of sugar. YUM!

      Reply

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    Hello and welcome, I'm Donna!

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    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

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