Go Back
Lawrence D. Smith

Warm Honey Buttermilk Cornbread

A rich, buttery Southern skillet cornbread made with yellow cornmeal, buttermilk, honey, brown sugar, and a hot cast iron skillet for a tender center and golden baked exterior.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8
Course: Side Dish
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/3 cup packed light brown sugar
  • 2 teaspoons kosher salt
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups whole buttermilk
  • 2 tablespoons honey
  • 2 large eggs
  • 1/2 cup 1 stick + 2 tablespoons unsalted butter, melted and divided

Equipment

  • 10-inch cast-iron skillet
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Pastry brush
  • Offset spatula
  • Oven mitts

Method
 

  1. Preheat the Oven: Preheat the oven to 425°F and place the 10-inch cast iron skillet inside so it can heat thoroughly.
  2. Combine the Dry Ingredients: Add the yellow cornmeal, all-purpose flour, packed light brown sugar, kosher salt, baking powder, and baking soda to a large bowl. Whisk thoroughly until the dry ingredients are evenly combined, then set aside.
  3. Mix the Wet Ingredients: In a separate medium bowl, whisk together the whole buttermilk, honey, and eggs until well combined.
  4. Make the Batter: Pour the wet mixture into the bowl of dry ingredients. Use a rubber spatula to gently mix until just combined, taking care not to overmix, which can make the cornbread tough and dense.
  5. Add the Melted Butter: Pour the 1/2 cup melted butter into the batter and fold it in gently with the rubber spatula until just incorporated, avoiding unnecessary mixing.
  6. Prepare the Hot Skillet: Wearing oven mitts, carefully remove the preheated skillet from the oven. Add the remaining 2 tablespoons of melted butter and use a pastry brush to coat the bottom and sides of the skillet thoroughly.
  7. Fill the Skillet: Pour the prepared batter into the hot, buttered skillet. The batter should visibly sizzle as it contacts the heated skillet. Use an offset spatula to smooth the surface evenly.
  8. Bake the Cornbread: Place the skillet in the oven and bake for about 20–25 minutes, or until the cornbread is set.
  9. Finish and Serve: Remove the baked cornbread from the oven and top with additional butter, if desired. Cut into wedges and serve warm.

Notes

  • Preheat the 10-inch cast iron skillet in the oven before adding the batter. This helps create the characteristic skillet-baked exterior.
  • Mix the batter only until the ingredients are just combined. Overmixing can result in tougher, denser cornbread.
  • Divide the melted butter as directed: 1/2 cup goes into the batter, while the remaining 2 tablespoons are used to coat the hot skillet.
  • Use oven mitts when handling the preheated cast iron skillet, as it will be extremely hot.
  • The batter should sizzle when it reaches the hot, buttered skillet.
  • Bake until the cornbread is set, checking around the 20-minute mark within the stated 20–25 minute baking range.
  • Serve the cornbread warm for the best buttery texture and flavor.